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

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.