Ingredients

• 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

Instructions

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.