Chicken With Raspberry Cream Sauce
3 tablespoons butter
8 chicken breasts, skinned and boned
2 tablespoons oil
1/2 cup raspberry vinegar
1 1/4 cup chicken stock
1 1/4 cup whipping cream
Dredge chicken in flour and saute chicken in butter and oil; remove from pan and
set aside. Add raspberry vinegar to pan and bring to a boil. Remove from heat
and add chicken and chicken stock. Simmer 15 to 20 minutes. Remove chicken; set
aside and keep warm. Boil liquid over high heat until it has thickness of cream.
Add whipping cream and allow to thicken over medium heat. Serve over chicken.