Title: Chicken with Raspberry Glaze
Categories: Valentine's, Poultry
Yield: 2 Servings

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.
Posted to MM-Recipes Digest by "Cindy Hartlin"
on May 28, 1998