I'm not a chicken lover, but this recipe is very good.

Chicken with Summer Berries

(Recipe says it serves 4, but we think 1 breast is plenty, so we simply increase the sauce or just use 2 whole breasts for 4 people, rather than 4.)

20 strawberries, washed and hulled
4 chicken breasts, skinned, boned and split
2 T unsalted butter
1/2 c framboise (raspberry liqueur)
1/4 c raspberry vinegar
3 T peeled, seeded and chopped tomatoes
1/8 finely chopped garlic
2 T chicken base
1 t tomato paste
3/4 c heavy cream, divided
1/2 salt
freshly ground pepper to taste
1/2 c raspberries
1/4 c green onions very thinly sliced, green part only
8 basil leaves for garnish

Cut 12 strawberries into quarters, leaving 8 whole for garnish. Cook chicken in butter for 2 minutes on each side or until chicken is white, but not browned. Remove from heat. In a small pan, heat framboise. Ignite the framboise and carefully pour it over the chicken while still flaming. Shake pan gently to extinguish the flames. Transfer chicken to a platter and keep warm.

Pour vinegar into the skillet and stir over high heat with a wooden spoon to loosen any particles from bottom of pan. Add tomatoes, garlic, chicken base, tomato paste and 1/2 c heavy cream. Stir and bring to a boil; cook for 1 minute or until thickened. Season with salt and pepper.

Return chicken and any accumulated liquid to the skillet. Add quartered strawberries, raspberries and remaining cream. Cook 2 minutes or until chicken is almost cooked through. Add 2 T scallions and cook 1 minute longer.

Divide sauce among 4 warm dinner plates. Place 2 breasts on each plate; Place a fanned strawberry at the thinner side of each breast with a garnish of basil leaves on top. Sprinkle with sliced green onion tops.

This sauce has a very "smooth" flavor.