Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

Browse by categories