California Cutlets Recipe - Cooking Index
California Cutlets Recipe - Cooking Index
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.
Type: Chicken, Low Fat, Poultry| 1 tablespoon | 15ml | Unsalted butter or margarine |
| 4 | Boneless skinnless chicken breast halves - flattened slightly | |
| Black pepper, freshly ground - to taste | ||
| 1/4 cup | 59ml | Dry white wine |
| 2 tablespoons | 30ml | Raspberry vinegar |
| 1 cup | 237ml | Fresh or frozen raspberries - thawed if frozen |
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.
Content per Serving:
calories .. 170 cholesterol .. 76 mg monounsaturated fat .. 1 g
polyunsaturated fat .. 0.6 g saturated fat .. 2.2 g total fat .. 4.4 g
protein .. 27.5 g carbohydrates .. 4.3 g fiber .. 2.27 g
calcium .. 23 mg sodium .. 77 mg
Calories From:
fat .. 2% protein .. 66% carbohydrates .. 10%
With Margarine:
cholesterol .. 68 mg monounsaturated fat .. 1.6 g saturated fat .. 1 g
polyunsaturated fat .. 1.3 g
Source:
AMERICA'S NEW LOW-FAT CUISINE by Leslie L. Cooper (c) 1991 - Houghton Mifflin Company, Boston, MA - 356 pages - $21.00 - As reprinted in the Jul/Aug, 1992 issue of Cookbook Digest
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