One of my husbands favorites is a Raspberry Merlot Chicken. You just brown chicken with shallots and garlic (pounding chicken first makes it more tender) This time of year Raspberries are untouchable, but for this the frozen ones work just fine. Deglaze the pan with a nice Merlot wine, add raspberries, s+p, and some fresh thyme-let this mixture reduce by atleast 50% Then replace chicken in skillet- serve as is or over a nice bed of fresh raw spinach or field greens. The sauce would serve as a warm dressing. Lorraine (wife of Chef Reit)