Chicken Breasts with Raspberries

Serves 4 Ingredients Method

4 skinned, boned chicken breasts

4 tblsp raspberry vinegar 4tblsp port wine

4oz fresh raspberries

2tblsp redcurrant jelly

Salt and white pepper

Heat a little butter in a pan. Dip each chicken breast in a little flour and cook until golden brown (4 minutes each side). Remove the chicken from the pan and keep warm. Deglaze the pan juices with the raspberry vinegar and add the redcurrant jelly and port. Stir together and boil rapidly until the sauce thickens and season to taste. Just before serving, add the fresh raspberries to the sauce, pour over the chicken and serve.