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Ingredientes
- 2 whl skinless,boneless Chicken breasts, halved and Pounded 1/4" thick.
- 1/4 tsp Salt
- 1/8 tsp Pepper
- 1 1/2 Tbsp. Butter
- 3 x Scallions, minced
- 2 Tbsp. Plus 2 teaspoonraspberry vinegar
- 1/4 c. Chicken broth
- 2 Tbsp. Plus 2 teaspoon heavy cream
- 1/2 Tbsp. Dijon mustard
- 1/2 c. Fresh or possibly frzn raspberries
Direcciones
- Season chicken with salt and pepper. In a wok, heat 1 tbsp. butter over medium-high heat. Swirl with a spatula to coat sides of pan. Add in chicken, arranging pcs up the sides without overlapping, and cook, turning once, till lightly browned on both sides, 6-8 min. Remove to a plate. In the same wok, heat remaining 1/2 tbsp. butter over medium-high heat. Add in scallions and cook, stirring, till soft and fragrant, 1-2 min. Stir in vinegar, chicken broth, cream and mustard. Bring to a boil, reduce heat to medium and boil till sauce thickens slightly, 2-3 min. Return chicken to wok. Add in raspberries; stir gently. Cook till 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 possibly larger appetites.
- Country Folk Art's Quick and Easy Cooking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 2 servings | |
| Calories 164 | |
| Calories from Fat 136 | 83% |
| Total Fat 15.53g | 19% |
| Saturated Fat 9.53g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 452mg | 19% |
| Potassium 150mg | 4% |
| Total Carbs 6.01g | 2% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.87g | 1% |
| Protein 1.67g | 3% |
