Burgundy Meat Balls(Serves 6)

• 1 lb. ground beef
• 1/2 c. fine bread crumbs
• 1 small onion, minced
• 3/4 tsp. cornstarch
• dash of allspice
• 1 egg, beaten
• 3/4 c. light cream
• 3/4 tsp. salt
• 1/4 c. oil
• 3 Tbsp. flour
• 2 c. water
• 1 c. dry red wine
• 2 beef bouillon cubes
• 1/2 tsp. salt (additional)
• 1/3 tsp. pepper
• 2 whole boneless, skinless chicken breasts (about 2 lb.)
• 2 Tbsp. sweet butter
• 1/4 c. finely chopped yellow onion
• 4 Tbsp. raspberry vinegar*
• 1/4 c. chicken stock or canned chicken broth
• 1/4 c. heavy cream or Creme Fraiche
• 1 Tbsp. canned crushed tomatoes
• 16 fresh raspberries (optional)

1. Cut each chicken breast into halves along the breastbone line. Remove the filet mignon, the finger size muscle on the back of each half.
2. Reserve for another use.
3. Flatten each breast half or supreme by pressing it gently with the palm of your hand.

ground beef, bread crumbs, onion, cornstarch, allspice, egg, light cream, salt, oil, flour, water, red wine, salt, pepper, chicken breasts, sweet butter, yellow onion, raspberry vinegar, chicken stock, heavy cream, tomatoes, fresh raspberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=842480 (may not work)