Chicken Cutlets with Rasberry Vinaigrette

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Thanks Emma ;-)

*Chicken Cutlets with Raspberry Vinaigrette.

4 boneless, skinless chicken breast halves

1 tablespoon canola oil or unsalted butter

1/4 cup dry white wine

2 tablespoons raspberry vinegar

1 cup fresh or frozen raspberries

Freshly ground black pepper

salt

Place the chicken between pieces of wax paper or plastic wrap. Using

a meat mallet, pound slightly to an even thickness. Season with the

pepper and salt. Warm the oil or butter in a large no-stick frying

pan over medium heat. Add the chicken and cook for 5-10 minutes, or

until lightly browned on each side and cooked throughout. Remove the

chicken to a platter and keep warm. Add the wine, vinegar and

raspberries to the pan. Raise the heat to high and cook until the

sauce thickens slightly.

Pour the sauce over the warm chicken and serve immediately.

Per serving: 145 calories, 5.5 g total fat, 17 g protein, 4 g

carbohydrate, 1.4 g dietary fiber, 46 mg cholesterol, 40 mg. sodium.