Raspberry Chicken

By dkosik

Ingredients

• 3 T. butter
• 8 skinless, boneless chicken breasts
• 2 T. oil
• 3/4 c. raspberry vinegar
• 1 1/4 c. chicken stock
• 1 1/4 c. whipping cream

Preparation

Step 1

Coat the chicken with flour and cook in butter and oil; remove from pan and set aside. Add raspberry vinegar to pan and bring to boil. Remove from heat; add chicken and chicken stock and simmer for 10 to 15 minutes. Remove chicken and set aside where it will stay warm. Boil liquid over high heat until it has thickened to the consistency of cream. Add whipping cream and allow to thicken over medium heat. Serve over chicken.