| Chicken with Raspberry Glaze
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 tablespoons 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 |
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Instructions: Season the chicken with salt and pepper. In a wok, melt 1 tablespoon of 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. |
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