California Cutlets

Photo: flickr user richardmasoner

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

Melt the butter in a large skillet and sautee the chicken until lightly browned on each side and cooked throughout.

Remove the chicken to a platter and keep warm.

Add the remaining ingredients to the skillet and cook on a high heat until the sauce thickens slightly.

Pour the sauce over warm chicken and serve immediately.

This recipe serves 4.

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.