Chicken with raspberry glaze

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.

Similar recipes