Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Boneless, skinless chicken
Breasts (approx 1 1/2 lbs)
5 tb Unsalted butter
1/2 sm Shallot, chopped
2 tb Pesto
1/4 ts Tarragon
3 tb Raspberry wine vinegar
2 ts Raspberry jam
1 tb Red wine
Salt and pepper
1/4 c Fresh raspberries
(optional)

Cook the chicken on a grill or under a very hot broiler in the oven
for about 3 to 5 minutes on each side, depending on their thickness
and the intensity of the heat. (The chicken can also be sauteed in a
frying pan.) Set aside. In a large frying pan over moderately low
heat, melt butter and saute shallot until translucent, but not
browned. Add pesto, tarragon, vinegar, jam and wine, season with salt
and pepper, and stir to combine well. Add the chicken and raspberries
and cook on low heat for about 5 minutes, turning the chicken
occasionally, to heat through and blend the flavors. Serve
accompanied by pasta.

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