Chicken Cutlets With Fresh Raspberries

Total Time
Prep 0 mins
Cook 15 mins

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.


  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.


Most Helpful

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!

Spice Princess July 11, 2011

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.

DDW December 29, 2009

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.

chupie August 23, 2008

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