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Name: Chicken with Raspberry Glaze
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: Pounded 1/4" thick.; 1/8 ts Pepper; 3 Scallions, chopped; 2 Whole skinless,boneless; 1/2 c Fresh or frozen raspberries; 2 tb Plus 2 tsp.raspberry vinegar; 1/4 c Chicken broth; 2 tb Plus 2 tsp. heavy cream; 1 1/2 tb Butter; 1/2 tb Dijon mustard; 1/4 ts Salt; Chicken breasts, halved and

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INGREDIENTS

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

Servings

INSTRUCTIONS

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 Arts Quick and Easy Cooking. Posted to MM-Recipes Digest by "Cindy Hartlin" on May 28, 1998

NOTES

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Chicken with Raspberry Glaze

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

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 Arts Quick and Easy Cooking.  Posted to MM-Recipes Digest  by "Cindy Hartlin" <cjhartlin@email.msn.com>  on May 28, 1998

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Nutrition

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Serving Size: 1 Serving (70g)
Recipe Makes: 2 Servings

Calories: 92
Calories from Fat: 81 (88%)

Amt Per Serving		% DV

	Total Fat 9g	12 %
	Saturated Fat 5.5g	27 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 0.4g
Cholesterol 22.9mg		7 %
Sodium 266.4mg		9 %
Potassium 93.8mg		2 %
Total Carbohydrate 2.6g		1 %
	Dietary Fiber 1g	4 %
	Sugars, other 1.6g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 92

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