4 chicken breast halves, skinned & boned (about 1 lb.)
1/8 tsp. salt
Freshly ground pepper
1 tsp. honey
1 tbsp. raspberry vinegar
1 tbsp. unsalted butter
1/2 c. dry white wine
1 shallot, finely chopped
3/4 c. fresh raspberries
1 c. unsalted chicken stock

Sprinkle the chicken breasts with salt and pepper and put on a plate. Stir honey into the raspberry vinegar and mix well. Dribble this mixture over the breasts and allow them to marinate for 15 minutes.

In a heavy bottomed skillet, melt the butter over medium high heat and saute the breasts until golden, about 4 minutes on each side. Transfer the chicken to a serving platter and put platter in a 200 degree oven to keep warm. Add the wine and shallot to the skillet. Reduce the liquid until it barely coats the pan, there should be about 2 tablespoons.

Reserve 12 raspberries for a garnish. Add the stock and remaining raspberries and reduce by half, to about 3/4 cup. Puree the mixture in a food processor or blender. Return the sauce to the skillet and bring it to a boil. Spoon it over the chicken and garnish with the reserved raspberries and mint sprigs, if desired. Serves 4.