Tangy Raspberry Chicken w/ Crème Fraîche
A dish that's been years in the making, Ken Balch shares his technique for a quick chicken entree that he whips up in a wok. Raspberry vinegar livens up the chicken and creme fraiche adds a creamy texture. A helping of crushed tomatoes gets into the mix and then Ken serves it up with rice. Easy, piece of cake, one wok, no waiting. Sweet deal, Ken!
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