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Chicken breast cutlets with raspberry vinegar sauce and asparagus spears with orange sauce

Chicken Cutlets with Raspberries

This is a recipe for Chicken Cutlets with Raspberries from the Silver Palate Cookbook. It uses low fat chicken breast cutlets and is simply topped with an easy mouthwatering raspberry sauce flavored with raspberry vinegar
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 671kcal


  • 6 whole chicken breasts 12 halves skinned, boned and pounded thin
  • 1/2 - 3/4 cup all purpose flour
  • Salt and pepper to taste
  • 4 Tablespoons unsalted butter
  • 3 Tablespoons raspberry vinegar
  • 1/3 cup dry white wine
  • 1 1/2 cups fresh or frozen raspberries


  • Sprinkle both sides of chicken breasts with salt and pepper and dust each cutlet with flour. Shake off excess flour.
  • Melt butter in a large sauce pan over medium high heat. Sauce the chicken, a few pieces at a time in the butter just until browned on each side. Remove to a warmed serving platter.
  • Pour the vinegar and wine into the pan to delegaze. Stir in the raspberries and cook over high heat, stirring constantly until slightly thickened. Pour the sauce over the chicken and serve immediately.


Save a few fresh raspberries for garnish.


Calories: 671kcal | Carbohydrates: 36g | Protein: 77g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 247mg | Sodium: 398mg | Potassium: 1378mg | Fiber: 4g | Sugar: 2g | Vitamin A: 466IU | Vitamin C: 16mg | Calcium: 37mg | Iron: 3mg