Bob Keeshan’s Raspberry Chicken

[nverland]

Bob Keeshan’s Raspberry Chicken

4 skinned, boned, whole chicken breasts
1 cup dry white wine
2 cups dairy sour cream
2 tablespoons raspberry jam
2 tablespoons raspberry syrup
1 tablespoon raspberry vinegar
Fresh red raspberries
Watercress

Slice chicken diagonally into long 1-inch strips. Heat wine to boiling in large frypan. Add chicken. Cook over medium heat, stirring occasionally, until chicken is thoroughly cooked, 5 to 6 minutes. Using slotted spoon, remove chicken; arrange in center of serving platter. Keep warm.

Combine sour cream, jam, syrup and vinegar in medium saucepan. Cook over medium hear, stirring constantly, until thoroughly heated.

To serve, spoon half of sauce over chicken. Pass remaining sauce. Garnish with fresh raspberries and watercress.

(Bob Keeshan was Captain Kangaroo, and the original Bozo the Clown)