Chicken Cutlets With Fresh Raspberries

READY IN: 15mins
Recipe by COOKGIRl

From the book Low-Fat Living by Dr. Robert Cooper. Be sure to use the freshest raspberries you can find, although frozen raspberries are a good substitute. For vegetarian version, substitute tempeh or tofu (drain the tofu well) and double the amount of vinaigrette.

Top Review by Spice Princess

4 1/2 stars... although that is probably because of my modifications. I made it veg by using a Quorn meatless chicken thing and it turned out rather dry -- they do that when they're not marinated beforehand, and I didn't even think of it until it was too late. The sauce itself was fabulous, and I will definitely try it with tofu as you suggest for a vegetarian version. I did decide, at the last second, to garnish it with fresh tarragon instead of parsley, and I think that was a great idea -- I would recommend that you all try it! Anyway, thanks for the great recipe, I will keep playing with it until I get it just the way I want it!

Ingredients Nutrition


  1. Place the chicken between two pieces of parchment paper and pound to about 1/2" thickness. Pound all the pieces to uniform thickness. Season chicken with salt and pepper.
  2. Warm the butter in a large non-stick frying pan over medium heat. Cook until {{lightly}} browned and nutty but NOT burnt. Add the oil to the pan and heat.
  3. Add the chicken breasts and cook for about 5-6 minutes on each side or until browned.
  4. Remove the chicken to a platter and keep warm.
  5. Add the white wine, and vinegar to the pan. Using a spatula, scrape up the brown bits (fond) from the bottom of the pan. Place the raspberries in the pan and raise the heat to high. Cook mixture until sauce is reduced and has thickened slightly.
  6. Pour the sauce over the warmed chicken and serve immediately.
  7. Garnish with lemon zest and fresh parsley.

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