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. Serves 8.
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