Chicken Cutlets With Raspberry Vinaigrette

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Nutritional Info
  • 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

View full nutritional breakdown of Chicken Cutlets With Raspberry Vinaigrette calories by ingredient
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I 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
Number of Servings: 4


    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. ****


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.

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