California Cutlets
By: Anonymous
Published: Thursday, February 11, 2010 - 9:02am

Ingredients




1 tablespoon Unsalted butter or margarine
4 Boneless skinnless chicken breast halves flattened slightly
Black pepper, freshly ground to taste
cup Dry white wine
2 tablespoons Raspberry vinegar
1 cup Fresh or frozen raspberries thawed if frozen

Preparation

1 Melt the butter in a large skillet and sautee the chicken until lightly browned on each side and cooked throughout. 2 Remove the chicken to a platter and keep warm. 3 Add the remaining ingredients to the skillet and cook on a high heat until the sauce thickens slightly. 4 Pour the sauce over warm chicken and serve immediately. 5 This recipe serves 4. 6 With Margarine:Comments: Raspberries, raspberry vinegar, and white wine are combined in an incredibly delicious sauce that is poured over lightly sauteed chicken breasts. For a vegetarian alternative, sautee 1/4 pound tempeh or tofu per person and double the amount of sauce.