Chicken with Tarragon-Raspberry Cream Sauce

Sweet and creamy chicken. Serve with a salad.

Ingredients

1 Tbsp olive oil

1 Tbsp butter

4 skinless, boneless chicken breast halves

1/2 tsp salt

1/4 black pepper

1/3 cup green onions, chopped

1/2 cup chicken broth

1/2 cup whipping cream

1/3 cup dry white wine

2 Tbsp snipped fresh tarragon

1 cup fresh raspberries

Directions

1. Heat oil over medium-high heat; add butter. Season chicken with salt and pepper and add to skillet. Cook for 8 to 12 minutes or until chicken is no longer pink, turning once. Transfer chicken to serving platter; keep warm.

2. Add onions to skillet. Cook and stir for 3-4 minutes or until just tender. Transfer to platter with chicken. Add broth, cream, and wine to skillet. Bring to boiling; reduce heat. Boil gently, uncovered, about 8 minutes or until slightly thickened.

3. Stir in tarragon. Return chicken, onions, and juices to skillet. Gently stir raspberries into remaining sauce in skillet, spooning over chicken.