CHICKEN WITH RASPBERRY CREAM SAUCE
3 T. butter
8 chicken breasts, skinned and boned
2 T. oil
1/2 C. raspberry vinegar
1 1/4 C. chicken stock
1 1/4 C. whipping cream
Dredge chicken in flour and sautÃ© 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.