Chicken with Summer Berry Sauce

Cut the chicken along either side of the backbone, using poultry shears or a sharp knife, discard backbone. Cut through the center of the breast bone, then cut each half in half crosswise. Place the chicken in a baking dish, brush with butter and sprinkle with salt and pepper. Bake at 400 degrees F for about 30 minutes, or until tender. While the chicken is baking, prepare the sauce.

Combine the jam, vinegar and wine in a saucepan and stir until the jam dissolves. Boil, uncovered, until reduced to about 1/2 a cup. Strain.

Blend the cornstarch and orange juice and stir into the mixture; cook until the mixture boils and thickens. Just before serving, add the berries and simmer gently, without stirring, until the berries are heated through. Gently warm the Grand Marnier in a small saucepan over low heat. Ignite carefully, pour over the sauce in the pan. Serve with the chicken.

The sauce can be prepared a day ahead. Finish off the sauce just before serving.

The chicken can also be char-grilled or barbecued slowly in a covered barbecue until tender.