4    Boneless, skinless chicken
Breasts (approx 1 1/2 lbs)
5 tb Unsalted butter
1/2 sm Shallot, chopped
2 tb Pesto
1/4 ts Tarragon
3 tb Raspberry wine vinegar
2 ts Raspberry jam
1 tb Red wine
Salt and pepper
1/4 c  Fresh raspberries
(optional)

Cook the chicken on a grill or under a very hot broiler in the oven for
about 3 to 5 minutes on each side, depending on their thickness and the
intensity of the heat. (The chicken can also be sauteed in a frying pan.)
Set aside. In a large frying pan over moderately low heat, melt butter and
saute shallot until translucent, but not browned. Add pesto, tarragon,
vinegar, jam and wine, season with salt and pepper, and stir to combine
well. Add the chicken and raspberries and cook on low heat for about 5
minutes, turning the chicken occasionally, to heat through and blend the
flavors. Serve accompanied by pasta.