Raspberry Chicken Cutlets Supreme

This terrific recipe for Raspberry Chicken Cutlets Supreme was submitted by Charlotte Altenbernd of Lawrence, Kansas.

Recipe Ingredients:

4 boneless, skinless chicken breast halves
2 1/2 tablespoons Dijon mustard
1/4 cup plus 1 tablespoon Vermouth - divided use
1 1/4 teaspoons dried basil leaves
1 tablespoon fresh lemon juice
3 1/2 tablespoons butter
1/4 cup chicken broth
4 1/2 tablespoons seedless red raspberry preserves
2 kiwis, peeled, cut in slices - divided use
Red raspberries for garnish (optional)
Basil sprigs for garnish (optional)

Cooking Directions:

1. Cut each chicken breast horizontally into 2 cutlets. Place chicken between sheets of wax paper and gently pound to uniform thickness.
2. In shallow dish, mix 1/4 cup of the Vermouth and lemon juice. Add chicken, turning to coat. Cover and refrigerate for 30 minutes.
3. Remove chicken from marinade, drain and pat dry.
4. In large skillet, place butter and melt over medium heat. Add chicken and cook about 3 minutes on each side or until fork can be inserted with ease. Remove chicken to heated platter.
5. To same skillet, over medium heat, add chicken broth, stirring to deglaze skillet. Reduce broth to one-half.
6. In small bowl, mix together preserves, mustard and basil; add to skillet and bring to a boil. Reduce heat and boil, stirring constantly, 2 minutes. Remove skillet from heat and stir in remaining 1 tablespoon Vermouth.
7. Drain any juices from chicken on platter. Spoon some of the sauce over chicken and place a slice of kiwi on top of each cutlet. Garnish with remaining slices of kiwi, red raspberries and basil sprigs, if desired. Serve remaining sauce on the side.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.