Chicken Cutlets With Raspberry Vinaigrette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 boneless, skinless chicken breast halvesFreshly ground black pepperSalt1 Tbsp canola oil or unsalted butter¼ c dry white wine2 Tbsp raspberry vinegar1 c fresh or frozen raspberries**** I have substituted 2 c. Light raspberry vinaigrette dressing for the white wine and raspberry vinegar. ****
Place the chicken between pieces of wax paper or plastic wrap. Using a meat mallet, pound slightly to an even thickness. Season with the pepper and salt.
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.
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.
Nutritional Info 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
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