Chicken Cutlets with Fresh Raspberries
Elevate your dinner game with these vibrant and flavorful Chicken Cutlets with Fresh Raspberries! This unique recipe pairs tender, golden pan-seared chicken breasts with a sweet-tart raspberry sauce, perfectly balanced with honey, balsamic vinegar, and fragrant thyme. The rich, fruity glaze is made even more luxurious by mashing whole, juicy raspberries directly into the skillet. Quick and easy to prepare in under 40 minutes, this dish is ideal for weeknight meals or elegant entertaining. Garnished with fresh parsley, it’s as stunning to serve as it is satisfying to eat. Pair with a light green salad or roasted vegetables for a wholesome, gourmet dining experience! Keywords: chicken cutlets, fresh raspberries, raspberry sauce, easy dinner recipe, gourmet chicken dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 pieces Garlic cloves (minced)
- 0.75 cups Chicken broth
- 1 cups Fresh raspberries
- 2 tablespoons Honey
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Place the chicken breasts between two sheets of plastic wrap and gently pound to an even 1/2-inch thickness using a meat mallet or rolling pin.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken cutlet in the flour mixture, shaking off the excess.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Once the butter has melted and is sizzling, add the chicken cutlets.
Cook the chicken for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate; cover to keep warm.
Reduce the heat to medium-low and add the remaining 1 tablespoon of butter to the skillet. Stir in the minced garlic and cook for about 30 seconds, until fragrant.
Add the chicken broth, scraping the bottom of the skillet to deglaze and release the browned bits. Bring to a simmer.
Stir in the raspberries, honey, balsamic vinegar, and thyme leaves. Cook for 3-5 minutes, gently mashing some raspberries with the back of a spoon while leaving others whole, until the sauce thickens slightly.
Return the chicken cutlets to the skillet, spoon the raspberry sauce over the top, and let them warm through for 2-3 minutes.
Serve the chicken cutlets on plates, spooning extra raspberry sauce over each serving. Garnish with fresh parsley and enjoy!
Nutrition Facts
Calories |
2058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 3449 mg | 150% | |
| Total Carbohydrate | 101.5 g | 37% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 42.9 g | ||
| Protein | 227.0 g | 454% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 167 mg | 13% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2315 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
