Recipe for Raspberry Breasts
Chicken, Poultry & Duck


    Raspberry Breasts

    8 chicken breast halves
    1/2 teaspoon salt
    1/4 teaspoon pepper
    2 tablespoons butter or margarine
    2 tablespoons vegetable oil
    1 (12 ounce) package frozen unsweetened
        raspberries or 1 pint fresh raspberries
    1/4 cup wine
    1 garlic clove, crushed
    1 tablespoon minced parsley
    1/2 cup chicken bouillon or chicken broth
    2 tablespoons green peppercorns, slightly crushed

    Sprinkle chicken with salt and pepper. Melt 2 tablespoons butter in a large skillet; add oil. Add seasoned chicken; brown on both sides. Mash half of the raspberries through a fine sieve to remove seeds.

    In a small bowl, combine strained raspberries, wine, garlic, parsley and broth or bouillon. Pour over chicken. Cover skillet; cook 15 minutes over medium heat, or until chicken is tender.

    Using slotted spoon, place hot chicken on a platter or serving dish; keep hot. Stir green peppercorns into sauce; remove from heat. Add 1/4 cup butter, 1 or 2 pieces at a time, stirring constantly until butter is blended into sauce. Immediately spoon over hot chicken; garnish with reserved raspberries and mushrooms, if desired.

    Serve hot.

    Yields 8 servings.