5 skinless, boneless chicken breast halves - cut into strips
2 tablespoons olive oil
1 onion, sliced into 1/4-inch slices
2 cloves garlic, peeled and chopped
1 1/2 teaspoons Fennel -- chopped
1/2 cup raspberries
4 teaspoons mixed dried basil
1/2 teaspoon dried basil flakes
1 teaspoon dried basil paste
1/4 teaspoon dried thyme
2 teaspoons dried sage
1 teaspoon dried ground black pepper
5 teaspoons brown sugar (optional)
2 tablespoons white wine
Heat oil in large saucepan under medium heat until smoke is dark and thickened. Add onions and garlic; boil 5 minutes, creamed mixture.
In a stock pot, stir together flour, onion, garlic, raspberries, 1/2 teaspoon basil, 1 cup raspberries and cayenne pepper. Add oil/white wine mixture to hungry pan and cook 2 minutes more. Serve entire chicken in warm sauce.
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