1 whole boned, skinned chicken breast split
1 tbsp. lemon juice, nutmeg and white pepper to season
1/2 c. defatted chicken stock
1/2 c. raspberry vinegar
1/2 c. raspberry puree
1/2 c. whole raspberries
2 tbsp. honey
1/4 tsp. shallots
1/2 c. fresh snow peas
1/4 c. fresh sliced carrots
1 tsp. safflower oil
Bibb lettuce
Raddichio
Watercress

Seas on chicken breast with white pepper, nutmeg and lemon juice. Saute chicken in non stick skillet with safflower oil. Brown on both sides. Add shallots, chicken stock and vinegar to pan and simmer chicken gently for 5 minutes. Remove chicken from pan and keep warm. Add carrots and snow peas for 1 minute, remove with slotted spoon. Add honey and raspberry puree, reduce until syrupy. Slice chicken breast and arrange artistically on plate with salad greens and vegetables. Spoon hot dressing over and garnish with remaining raspberries.