INGREDIENTS

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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