- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 83.5
- Total Fat: 3.9 g
- Cholesterol: 16.3 mg
- Sodium: 63.2 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 2.1 g
- Protein: 6.0 g
Chicken Cutlets With Raspberry VinaigretteSubmitted by: RAVYNELF
IntroductionI found this in one of my low fat cookbooks and it has quickly become a "regular" with my daughter and me I found this in one of my low fat cookbooks and it has quickly become a "regular" with my daughter and me
4 boneless, skinless chicken breast halves
Freshly ground black pepper
1 Tbsp canola oil or unsalted butter
ΒΌ c dry white wine
2 Tbsp raspberry vinegar
1 c fresh or frozen raspberries
**** I have substituted 2 c. Light raspberry vinaigrette dressing for the white wine and raspberry vinegar. ****
Warm the oil or butter in a large no-stick frying pan over medium heat. Add the chicken and cook for 5 to 10 minutes, or until lightly browned on each side and cooked throughout.
Remove the chicken to a platter and keep warm.
Add the wine, vinegar and raspberries to the pan. Raise the heat to high and cook until the sauce thickens slightly.
Pour the sauce over the warm chicken and serve immediately.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user RAVYNELF.