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Chicken With Raspberry Glaze

Contributed by: Chris WebAdmin. of


  • 2 whole skinless, boneless chicken breasts, halved and pounded 1/4 thick
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 tablespoon butter
  • 3 scallions, chopped
  • 2 tablespoon plus 2 tsp. raspberry vinegar
  • 1/4 cup chicken broth
  • 2 tablespoon plus 2 tsp. heavy cream
  • 1/2 tablespoon dijon mustard
  • 1/2 cup 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.

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