2 Whole chicken breasts, boneless, skinless, halved pounded 1/4 inch thick
1/4 teaspoon Salt
1/8 teaspoon Pepper
1-1/2 tablespoon Butter
3 Scallions, chopped
2 tablespoon + 2 teaspoon raspberry vinegar
1/4 c Chicken broth
2 tablespoon + 2 teaspoon heavy cream
1/2 tablespoon Dijon mustard
1/2 c Fresh or frozen raspberries
Yield: 2 servings
Season chicken with salt and pepper. In a wok, melt 1 tablespoon 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 tablespoon 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.