2 Tbsp. butter
6 skinned, boned chicken
breasts, halved
1 pkg. white sauce mix
1 c. raspberry/cranberry drink
2 Tbsp. dry red wine
1/2 c. frozen unsweetened red
raspberries, thawed
1/4 c. pan drippings from the
chicken
for garnish: fresh dill
sprigs

Melt butter in a heavy 10-inch skillet over medium-high
heat. Add chicken and cook until lightly browned on both
sides. Reduce heat; cover and cook 15 minutes or until
chicken is no longer pink when pierced with a knife. Mean-
while, place white sauce mix in 1 quart saucepan. Stir in
drink until smooth. Cook over medium heat, stirring occasion-
ally, until sauce starts to thicken. Add raspberries, wine and
chicken drippings; bring to a boil. Remove from heat. To
serve, pour sauce onto serving plate. Arrange chicken on top.
Garnish with dill sprigs.