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    CHICKEN CUTLETS WITH RASPBERRIES
    from "The Silver Palate Good Times Cookbook" by Julee Rosso, Sheila Lukins and Sarah Leah Chase

    Chicken breasts pounded very thin are quickly sautéed and served in a glistening sauce of red raspberries. A very fast entrée to prepare for a special intimate dinner.

    6 portions
    INGREDIENTS (CLICK TO BUY)

    6 whole chicken breasts (12 halves), skinned, boned and pounded thin (1/4 inch)
    Salt and freshly ground black pepper, to taste
    4 tablespoons (1/2 stick) unsalted butter
    3 tablespoons white wine vinegar
    1/3 cup dry white wine
    1 1/2 cups fresh or frozen raspberries, thawed if frozen


    Print recipe
    PREPARATION

    1. Sprinkle both sides of the chicken breast with salt and pepper. Melt the butter in a large sauté pan over medium-high 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.



    Use Fresh Raspberries
    Product nutrition and information
     Quantity Ingredients Est.Price
      Boneless Skinless Chicken Breast, Grade A, Family Pack - $3.69/lb
     6-8 pieces per pack, Grade A
     
      Roland Special Reserve White Wine Vinegar - $3.69/ea
     16.9oz
     
      Neil Ellis Sincerely Sauvignon Blanc - $12.99/ea plus tax Save! Just $11.69 each when you buy 12 or more.
     750ml
     
      Cascadian Farm Organic Red Raspberries, Frozen - $4.19/ea
     10oz bag
     
    You May Already Have
      Morton's Regular Salt - $0.99/ea
     26oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
     
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