CHICKEN CUTLETS WITH FRESH RASPBERRIES
From the book Low-Fat Living by Dr. Robert Cooper. Be sure to use the freshest raspberries you can find, although frozen raspberries are a good substitute. For vegetarian version, substitute tempeh or tofu (drain the tofu well) and double the amount of vinaigrette.
Provided by COOKGIRl
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the chicken between two pieces of parchment paper and pound to about 1/2" thickness. Pound all the pieces to uniform thickness. Season chicken with salt and pepper.
- Warm the butter in a large non-stick frying pan over medium heat. Cook until {{lightly}} browned and nutty but NOT burnt. Add the oil to the pan and heat.
- Add the chicken breasts and cook for about 5-6 minutes on each side or until browned.
- Remove the chicken to a platter and keep warm.
- Add the white wine, and vinegar to the pan. Using a spatula, scrape up the brown bits (fond) from the bottom of the pan. Place the raspberries in the pan and raise the heat to high. Cook mixture until sauce is reduced and has thickened slightly.
- Pour the sauce over the warmed chicken and serve immediately.
- Garnish with lemon zest and fresh parsley.
Nutrition Facts : Calories 190.3, Fat 6.4, SaturatedFat 1.8, Cholesterol 79.3, Sodium 150.6, Carbohydrate 4, Fiber 2, Sugar 1.5, Protein 25.4
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