California Chicken Cutlets

California Cutlets

1 tablespoon unsalted butter or margarine
4 boneless skinnless chicken breast halves, flattened slightly
black pepper, freshly ground to taste
1/4 cup dry white wine
2 tablespoons raspberry vinegar
1 cup fresh or frozen raspberries, thawed if frozen

Melt the butter in a large skillet and sautee the chicken until lightly browned on each side and cooked throughout. Remove the chicken to a platter and keep warm.
Add the remaining ingredients to the skillet and cook on a high heat until the sauce thickens slightly. Pour the sauce over warm chicken and serve immediately.
Makes 4 servings.