INGREDIENTS
4
Chicken breast cutlets, boneless skinless
6 oz
Cremini mushrooms
4 cloves
Garlic
1 tsp
Lemon, zest
1 cup
Raspberries, fresh
1
Shallot, large
1 cup
Chicken stock
1 tbsp
Balsamic vinegar
2
Kosher salt and freshly ground black pepper
1/4 cup
Olive oil
1 tbsp
Butter, unsalted
1/2 cup
White wine