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    You are in: Home / Recipes / Chicken Cutlets With Fresh Raspberries Recipe
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    Chicken Cutlets With Fresh Raspberries

    Chicken Cutlets With Fresh Raspberries. Photo by Derf

    1/4 Photos of Chicken Cutlets With Fresh Raspberries

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    0 mins

    15 mins

    Cookgirl's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 3
      Add the chicken breasts and cook for about 5-6 minutes on each side or until browned.
    4. 4
      Remove the chicken to a platter and keep warm.
    5. 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. 6
      Pour the sauce over the warmed chicken and serve immediately.
    7. 7
      Garnish with lemon zest and fresh parsley.

    Ratings & Reviews:

    • on July 12, 2011

      55

      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!

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    • on December 29, 2009

      45

      Quick and easy plus I had everything in the house to make the dish - bonus. I only had 1T of raspberry vinegar and used balsamic for the rest. I will try it again with all raspberry vinegar.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 23, 2008

      45

      I thought this was great. Different and really nice. I only had balsamic vinegar and used that. I had a sparkling white and used that. I thought it needed a wee bit of sugar and put a little in. Really tasty. The sauce would be good on many things. I think I might even try it on yogurt. It would probably be nice served with turkey or pork as well. I had mustard dijon roasted potatoes with it and a glass of the same sparkling white. Very easy too.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Chicken Cutlets With Fresh Raspberries

    Serving Size: 1 (167 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 190.3
     
    Calories from Fat 57
    30%
    Total Fat 6.4 g
    9%
    Saturated Fat 1.8 g
    9%
    Cholesterol 79.3 mg
    26%
    Sodium 150.6 mg
    6%
    Total Carbohydrate 4.0 g
    1%
    Dietary Fiber 2.0 g
    8%
    Sugars 1.5 g
    6%
    Protein 25.4 g
    50%

    The following items or measurements are not included:

    raspberry vinegar

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