Chicken with raspberry glaze
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole skinless,boneless | |
| Chicken breasts, halved and | ||
| Pounded 1/4\" thick. | ||
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1½ | tablespoon | Butter |
| 3 | Scallions, chopped | |
| 2 | tablespoons | Plus 2 tsp.raspberry vinegar |
| ¼ | cup | Chicken broth |
| 2 | tablespoons | Plus 2 tsp. heavy cream |
| ½ | tablespoon | Dijon mustard |
| ½ | cup | Fresh or frozen raspberries |
Directions
Season chicken with salt and pepper. In a wok, melt 1 tbsp. butter over medium-high heat. Swirl with a spatula to coat sides of pan.
Add chicken, arranging pieces up the sides without overlapping, and cook, turning once, until lightly browned on both sides, 6-8 minutes.
Remove to a plate. In the same wok, melt remaining ½ tbsp. butter over medium-high heat. Add scallions and cook, stirring, until soft and fragrant, 1-2 minutes. Stir in vinegar, chicken broth, cream and mustard. Bring to a boil, reduce heat to medium and boil until sauce thickens slightly, 2-3 minutes. Return chicken to wok. Add raspberries; stir gently. Cook until just heated through, about 1 minute. To serve, arrange chicken on a platter. Pour raspberries and sauce over chicken. This recipe is easily doubled for a larger group or larger appetites. Typed in MMFormat by cjhartlin@... Source: Country Folk Art's Quick and Easy Cooking.