| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Valentine’s, Poultry | 2 | Servings | |
INGREDIENTS
| 2 | Whole skinless,boneless | |
| Chicken breasts, halved and | ||
| Pounded 1/4" thick. | ||
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 1/2 | tb | Butter |
| 3 | Scallions, chopped | |
| 2 | tb | Plus 2 tsp.raspberry vinegar |
| 1/4 | c | Chicken broth |
| 2 | tb | Plus 2 tsp. heavy cream |
| 1/2 | tb | Dijon mustard |
| 1/2 | c | Fresh or frozen raspberries |
INSTRUCTIONS
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. Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on May 28, 1998
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