Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Whole skinless,boneless |
| \N \N | Chicken breasts, halved and |
| \N \N | Pounded 1/4\" thick. |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 1½ tablespoon | Butter |
| 3 \N | 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 |
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.