Recipe for Chicken Cutlets with Raspberries 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
6 whl or 12 half chicken breasts, skinned, boned and pounded thin
Salt and freshly ground black pepper, to taste
4 tbl Unsalted butter
3 tbl Raspberry vinegar
1/3 cup Dry white wine
Instructions:
Instructions: This list is so much fun!

This recipe is from _The Silver Palate Good Times Cookbook_. Its easy to make and very pretty. Tasty, too.

1. Sprinkle both sides of the chicken breasts with salt and pepper. Melt the butter in a large saute pan over medium-high heat. Saute 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.

NOTE: If the raspberries are VERY tart, I add a little sugar to them while they are breaking down.

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