Hi Friends!
It’s almost 6:00pm on Sunday and I’m on my way home from She Speaks. The conference was amazing. God showed up in a big way and my heart is full (and my feet are tired and sore).
I’m so sorry about the missing MAIN ingredient in this recipe. I can’t believe I left out the raspberry preserves. It’s not a raspberry sauce without it! I’ve fixed the recipe so you are good to go. Thank you for extending grace 
Blessings,
LeAnn
I found this recipe in a brochure from “Pork – The Other White Meat” many years ago. The original recipe called for using a pork tenderloin. I made this recipe, using the pork tenderloin, about once a month for my husband. We loved it.
When I went looking for more main dish berry ideas I remembered the old recipe and decided to tweak it a bit. OK – I tweaked it a lot. The results were awesome. I ate it for dinner three nights in a row. Then I was dinnerless on the fourth night. Good thing there was berry cobbler! Hehehehe!
(Oh… extra bonus… this comes together in about 15 minutes!)
Chicken Cutlets with Spicy Raspberry Sauce
Ingredients:
- 1 pound thin sliced chicken or turkey breasts
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- salt and pepper
- 1/4 cup dry white wine
- 2 tablespoons balsamic vinegar
- 6 tablespoons good quality seedless raspberry preserves
- 1 tablespoon ketchup
- 1 teaspoon creamy horseradish
- 1 teaspoon low-sodium soy sauce
- 2 cloves garlic, minced
- dash cayenne
Place a large, heavy skillet over medium to medium-high heat. Add butter and olive oil and turn pan to coat. Salt and pepper both sides of chicken cutlets. Place half of the cutlets in the skillet. cook for two to three minutes per side or until browned. Remove from pan and cook remaining cutlets. Remove from pan.
Stir in dry white wine and vinegar and scrap the bottom to remove any browned bits. Add remaining ingredients and bring to a simmer. Return the chicken along with any accumulated juices to the pan and turn over to coat with sauce. Reduce heat, cover and simmer for five minutes or until chicken is cooked through. Remove chicken to serving platter and pour sauce over down the center. Garnish with fresh raspberries if desired.
(If you want a richer sauce, whisk a tablespoon of butter into the sauce before pouring over chicken on the serving platter.)
Pin ItSweetest Blessings,
LeAnn
{ 4 comments… read them below or add one }
Awesome, thank you! I’ve been looking forward to trying this recipe! I suppose I could have been brave and just added some preserves. Guess I’m not too creative and need to see the ingredient amounts in black and white! Now get some rest after your busy days!
HI LEANNE!
I TOLD MY BOYFRIEND I WAS GOING TO TRY THIS RECIPE FOR HIM AND THAT HE WAS MY GUINEA PIG….HE HE HE… HE REALLY LIKED IT! THE ONLY THING HE SUGGESTED TO ME WAS IF I COULD MAKE IT SWEETER. (HE LOVES FOOD THAT IS SWEET) ANY SUGGESTIONS ON HOW TO DO THIS? OMIT HORSERADISH MAYBE?
THANKS FOR THIS RECIPE AND SHARING ALL YOU DO! LOVE HOW YOU MAKE EVERY COOKING EXPERIENCE A STORY TO TELL!
Hi Michelle,
Did you make the revised version with the raspberry preserves? I think that makes it sweet. But… if you did use the correct recipe and he still wanted a little more sweetness, simply add a tablespoon of brown sugar. That should do the trick and make it sweet enough for your sweetie
Blessings,
LeAnn
NO… I DIDN’T HAVE THE REVISED ONE TILL NOW! SO WHAT I DID WAS I MADE MY OWN RASPBERRY PUREE (PINT OF RASPBERRIES, TBSP SUGAR AND LEMON JUICE -BLENDED). I’LL HAVE TO TRY IT NEXT TIME WITH THE PRESERVES AND THE BROWN SUGAR!!
CAN’T WAIT!!
BLESSINGS TO YOU TOO!
MICHELLE