Recipe - Chicken Cutlets With Raspberries

6 Whole or 12 half chicken
breasts, skinned, boned and
pounded thin
Salt and freshly ground
black pepper, to taste
4 tablespoon Unsalted butter
3 tablespoon Raspberry vinegar
1/3 cup Dry white wine
1 One half cup Fresh or frozen raspberries;
thawed if frozen

This list is so much fun! This recipe is from _The Silver Palate Good Times
Cookbook_. It's easy to make and very pretty. Tasty, too.

1. Sprinkle both sides of the chicken breasts with salt and pepper. Melt
the butter in a large sauté pan over mediumhigh heat. Sauté the chicken, a
few pieces at a time, in the butter just until browned on each side. Remove
to a warmed serving platter.

2. Pour the vinegar and wine into the pan to deglaze it. Stir in the
raspberries and cook over high heat, stirring constantly, until slightly
thickened. Pour the sauce over the chicken breasts and serve immediately.

NOTE: If the raspberries are VERY tart, I add a little sugar to them while
they are breaking down.

Posted to BakeryShoppe Digest V1 #231 by "Kathy Rogers"
kathyrogers@earthlink.net on Sep 12, 1997