8 chicken breast halves
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder (not salt)
1 tbsp. olive oil
1 (12 oz.) pkg. frozen unsweetened raspberries
1/4 c. red wine
3 garlic cloves, crushed
1 tbsp. minced Italian parsley
1/2 c. low sodium chicken broth
2 tbsp. green or black peppercorns, slightly crushed
1/4 c. butter, cut in half pieces
Enoki mushrooms, if desired

Sprinkle chicken with salt, pepper and garlic powder.

Melt 1 tablespoons butter in 1 tablespoon of olive oil in a large skillet. Add seasoned chicken and whole cloves of garlic and brown on both sides. Mash half of raspberries, press through a fine sieve to remove seeds. Refrigerate remaining berries.

In a small bowl, combine strained berries, wine, parsley and broth. Pour over chicken. Cover skillet, cook 15 minutes over medium heat. Complete now or make ahead.

MAKE AHEAD: Place the cooked chicken in separate containers with tight-fitting lids. Cool, refrigerate up to 24 hours. Reheat in a large skillet. Add butter as directed below. Garnish and serve as below.

COMPLETE NOW: Cook chicken in sauce until tender. Using a slotted spoon, place hot chicken on platter. 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 enoki mushrooms, if desired.

Serve hot.