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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


  1. Sprinkle chicken with salt and pepper.
  2. Melt 2 tablespoons butter in a large skillet; add oil. Add seasoned chicken; brown on both sides.
  3. Mash half of the raspberries through a fine sieve to remove seeds.
  4. 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.
  5. Using slotted spoon, place hot chicken on a platter or serving dish; keep hot.
  6. 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.
  7. Serve hot.

Yield: 8 servings

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