|¼ cup||Raspberry vinegar|
|2 teaspoons||Vegetable oil|
|2 teaspoons||Dried tarragon|
|Or 1 tablespoon fresh|
|1 cup||Frozen raspberry juice --|
|4 eaches||Chicken breast halves|
|Fresh ground pepper|
|Salt to taste|
In medium-size bowl or sealable plastic bag, combine vinegar, oil and tarragon. Whisk or shake until blended. Marinate chicken in mixture for 30 minutes. Grease grill lightly with oil; place chicken on grill about 4 in. from hot coals. Turn and baste frequently with marinade mixture until chicken feels springy to touch, about 15 to 18 minutes.
While chicken cooks, whisk together sauce ingredients in sauce-pan.
Cook over medium/low heat, stirring constantly, until thickened and smooth, for about 5-7 minutes. When chicken is done, place sauce in a pool on warm platter; place chicken on top of sauce. Garnish with a few fresh berries and a sprig of fresh tarragon. Yield: 4 servings Recipe By : Country Woman