Recipe - Chicken With Raspberry Glaze

2 Whole skinless,boneless
Chicken breasts, halved and
Pounded 1/4" thick.
One fourth teaspoon Salt
1/8 teaspoon Pepper
1 One half tablespoon Butter
3 Scallions, chopped
2 tablespoon Plus 2 tsp.raspberry vinegar
One fourth cup Chicken broth
2 tablespoon Plus 2 tsp. heavy cream
One half tablespoon Dijon mustard
One half cup Fresh or frozen raspberries

Season chicken with salt and pepper. In a wok, melt 1 tbsp. butter over
mediumhigh 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, 68 minutes. Remove to a plate. In the
same wok, melt remaining One half tbsp. butter over mediumhigh heat. Add
scallions and cook, stirring, until soft and fragrant, 12 minutes. Stir in
vinegar, chicken broth, cream and mustard. Bring to a boil, reduce heat to
medium and boil until sauce thickens slightly, 23 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 MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on May 28, 1998