Skinless, boneless chicken breasts
Dairy sour cream
Raspberry preserves, strained, or raspberry syrup
Fresh or frozen raspberries for garnish
Place chicken breasts in saucepan. Combine equal parts of
raspberry vinegar and chicken broth to cover chicken breasts.
Poach about 10 minutes, until meat is opaque and done.
Remove from heat. Keep covered.
Add to sour cream enough raspberry preserves or syrup to color
lightly and to flavor as desired. To serve, drain chicken breasts
and place on serving tray. Cover with sour cream mixture.
Garnish with raspberries, as desired.
Preparation time: 15 minutes Cooking time: 10 minutes.