Ingredients Jump to Instructions ↓

  1. 4 boneless, skinless chicken breast halves

  2. 2 1/2 tablespoons Dijon mustard

  3. 1/4 cup plus 1 tablespoon Vermouth, divided use

  4. 1 1/4 teaspoons dried basil leaves

  5. 1 tablespoon fresh lemon juice

  6. 3 1/2 tablespoons butter

  7. 1/4 cup chicken broth

  8. 4 1/2 tablespoons seedless red raspberry preserves

  9. 2 kiwis, peeled, cut in slices, divided use Red raspberries Basil sprigs

Instructions Jump to Ingredients ↑

  1. Cut each chicken breast horizontally into 2 cutlets. Place chicken between sheets of wax paper and gently pound to uniform thickness. In shallow dish, mix 1/4 cup of the Vermouth and lemon juice. Add chicken, turning to coat. Cover and refrigerate for 30 minutes. Remove chicken from marinade, drain and pat dry. In large frypan, 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. To same frypan, over medium heat, add chicken broth, stirring to deglaze frypan. Reduce broth to one-half. In small bowl, mix together preserves, mustard and basil; add to frypan and bring to a boil. Reduce heat and boil, stirring constantly, 2 minutes. Remove frypan from heat and stir in remaining 1 tablespoon Vermouth. 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. Serve remaining sauce on the side.


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