2 Whole skinless, boneless, Chicken breasts, halved and pounded 1/4" thick. 1/4 teaspoon of salt 1/8 teaspoon of pepper 1 1/2 tablespoon of butter 3 Scallions, chopped 2 tablespoons + 2 teaspoons of raspberry vinegar 1/4 cup of chicken broth 2 tablespoons + 2 teaspoons of heavy cream 1/2 tablespoon of Dijon mustard 1/2 cup of 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. Serving Size: 2 This recipe is easily doubled for a larger group or larger appetites.
Typed in MMFormat by cjhartlin@msn.com Source: Country Folk Arts Quick and Easy Cooking. Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on May 28, 1998
