Yield: 2 Servings
|2 \N||Whole skinless,boneless|
|\N \N||Chicken breasts, halved and|
|\N \N||Pounded 1/4\" thick.|
|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.