Chicken cutlets with Raspberries Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 whole chicken breasts 12 halves skinned, boned and pounded thin
1/2 – 3/4 cup all purpose flour (I use gluten free bread crumbs - preferably panko)
Salt and pepper to taste
4 Tablespoons butter
3 Tablespoons raspberry vinegar (I often use balsamic, if I don't have raspberry)
1/3 cup dry white wine
1 1/2 cups fresh or frozen raspberries
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Directions: |
Directions:Sprinkle both sides of chicken breasts with salt and pepper and dust each cutlet with flour or bread crumbs. Shake off excess.
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.
Recipe Notes
Save a few fresh raspberries for garnish. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: This is one of the best, and easiest, and most impressive dishes! Great for a weeknight family treat but impressive enough to serve for company.
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