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6 whole chicken breasts (12 halves), skinned, boned and pounded thin (1/4 inch)
Salt and freshly ground black pepper, to taste
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons white wine vinegar
1/3 cup dry white wine
1 1/2 cups fresh or frozen raspberries, thawed if frozen
Sprinkle both sides of the chicken breast with salt and pepper. Melt the butter in a large sauté pan over medium-high heat. Sauté the chicken, a few pieces at a time, in the butter just until browned on each side. Remove to a warmed serving platter.
Pour the vinegar and wine into the pan to deglaze it. Stir in the raspberries and cook over high heat, stirring constantly, until slightly thickened. Pour the sauce over the chicken breasts and serve immediately.