Chicken in Raspberry Cream Sauce

By dkosik

Ingredients

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

Preparation

Step 1

Dredge chicken in flour and saute in butter and oil; remove from pan and set aside. Add raspberry vinegar to pan and bring to boil. Add chicken, set aside, and keep warm. Boil liquid over high heat until it has thickened to consistency of cream. Add whipping cream and allow to thicken over medium heat. Serve over chicken. Great served with wild rice.