Ingredients
2 whole skinless,boneless
1 chicken breasts, halved and
1 pounded 1/4 thick.
1/4 tsp salt
1/8 tsp pepper
1 1/2 tbsp butter
3 scallions, chopped
2 tbsp plus 2 tsp.raspberry vinegar
1/4 cup chicken broth
2 tbsp plus 2 tsp. heavy cream
1/2 tbsp dijon mustard
1/2 cup fresh or frozen raspberries
Directions
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.
Servings: 2 servings
Chicken With Raspberry Glaze Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry; Sauce
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We hope you enjoy this Chicken With Raspberry Glaze recipe.
