*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.

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