CHICKEN IN RASPBERRY CREAM SAUCE
3 tablespoons butter
8 chicken breasts, skinned and boned
2 tablespoons oil
1/2 cup raspberry vinegar
1 1/4 cups chicken stock
1 1/4 cups whipping cream
Dredge chicken in flour. 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
is the consistency of cream. Add whipping cream and allow to thicken
over medium heat.