Courtesy of Rick DeBeaord, executive chef at Café Rouge

12 ounces chicken breast
½ pint blackberries
½ pint raspberries
¼ cup white Lillet (a citrus-flavored French aperitif wine)
2 tablespoons butter

Preheat oven to 450˚.

Season chicken with salt and pepper.

Heat 1 tablespoon butter in an ovenproof pan. Place chicken in pan with skin side down and brown, then bake chicken in oven for 12 minutes or until cooked through.

Remove chicken from pan onto a serving plate pan and pour off butter and fat. Add berries, Lillet, and 1 tablespoon butter to pan. Simmer over high heat for 3 minutes.

Pour sauce over chicken breast.

Serve with brown rice and sautéed zucchini. Serves 2.