Categories: Main Dishes
Ingredients
- 4 boneless, skinless chicken breast cutlets
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 4 cloves garlic, chopped
- 1 large shallot, chopped
- 1 cup chicken stock
- 1/2 cup white wine
- 6 ounces cremini mushrooms, sliced
- 1 cup fresh raspberries
- 1 tablespoon unsalted butter
- 1 tablespoon balsamic vinegar
- 1 teaspoon grated lemon zest
Directions
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Season the chicken with some salt and pepper.
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Heat a large skillet over medium heat and add the olive oil.
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Once the oil is hot but not burning, add the chicken and sear for 3 minutes on each side. Remove from the skillet and set aside.
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Using the same skillet, add the garlic and shallot and cook over medium heat for 1 minute.
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Add the chicken stock and wine and cook until slightly reduced, about 10 minutes.
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Add the sliced mushrooms and lower the heat to a simmer.
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Return the chicken to the skillet, cover and cook until the chicken is cooked through, an additional 10 minutes.
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Add the raspberries, butter, balsamic vinegar and lemon zest, and continue cooking, uncovered, for 1 minute.