Chicken With Raspberry Glaze
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 |
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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 [email protected] Source:
Country Folk Art s Quick and Easy Cooking.
Servings:
2
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