Chicken with raspberry glaze

Yield: 2 Servings

Ingredients:

2 Whole skinless

Instructions:

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.