Raspberry Chicken

This is my favorite chicken of all time. I’ve barely adapted this from the Silver Palate Cookbook. This goes great with a side of rice.

4 thin sliced chicken breasts

Salt & pepper, to taste

4 Tbsp butter

3 Tbsp raspberry vinegar

1 ½ cups raspberries

Season the chicken cutlets with salt and pepper and saute in a large skillet over medium high heat in the butter. Cook until a bit browned on both sides and cooked in the middle when cut into. Remove to a serving platter and keep warm. Add the vinegar to the pan and deglaze it, scraping up any yummy bits and add raspberries to make the sauce. Stir until slightly thickened. Pour the sauce over the chicken to serve.