Chicken Cutlets with Raspberries

From My Carolina Kitchen

12 thin skinless, boneless chicken cutlets or 6 whole chicken breasts (12 halves), skinless, boneless, and pounded thin (1/4 inch)

Kosher salt and freshly ground black pepper

4 tablespoons unsalted butter

3 tablespoons raspberry vinegar

½ cup dry white wine

1 ½ cups fresh or frozen raspberries, thawed if frozen

1 knob of cold, unsalted butter

Finely chopped fresh flat-leaf parsley for garnish

A few fresh raspberries for each serving as a garnish

Sprinkle both sides of chicken pieces with salt and freshly ground black pepper. Melt the butter in a large sauté pan over medium heat and sauté the chicken, a few pieces at a time, in the butter just until browned on each side. Remove to a warm serving platter.

Pour the vinegar and wine into the pan to deglaze it. Stir in the raspberries and cook over high heat, stirring constantly, until reduced by half. Remove from the heat and a knob of cold, unsalted butter and stir to incorporate into the sauce. Pour the sauce over the chicken breasts and serve immediately. Garnish with chopped fresh flat-leaf parsley and a few fresh raspberries for each serving. Serve with lemon rice.

Adapted from The Silver Palate Good Times Cookbook by Sheila Lukins and Julie Rosso, serves 6

This delicious recipe brought to you by My Carolina Kitchen.