Chicken With Raspberry Glazepoultry 2 whole skinless,boneless 1 chicken breasts, halved and 1 pounded 1/4 thick. 1/4 teaspoon salt 1/8 teaspoon pepper 1 1/2 tablespoon butter 3 scallions, chopped 2 tablespoon plus 2 tsp.raspberry vinegar 1/4 cup chicken broth 2 tablespoon plus 2 tsp. heavy cream 1/2 tablespoon dijon mustard 1/2 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 1/2 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@msn.com Source: Country Folk Art's Quick and Easy Cooking. |
