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| RECIPE FOR RASPBERRY-WINE SAUCED CHICKEN BREASTS |
| Title: | Raspberry-wine Sauced Chicken Breasts | | Category: | Valentine's Day | | Rating: |  | Instructions:
Raspberry-Wine Sauced Chicken Breasts8 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.
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