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Spread mustard on chicken. Sprinkle with salt and pepper and drizzle with butter. Broil chicken 10 minutes until browned, then bake 20 minutes at 400°. Remove chicken from pan; place pan on stove top. Add shallots, vinegar and tarragon and boil 5 minutes. Add raspberries, stirring to break up fruit in sauce. Pour pool of sauce on serving platter and top with chicken.