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
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,
Yield: 8 servings
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