Raspberry Chicken - cooking recipe

Ingredients

2 lb. boneless, skinless chicken breasts
2 Tbsp. butter
1 onion, chopped
1/4 to 1/2 c. raspberry vinegar
1/4 c. chicken broth

Preparation

Melt butter and brown chicken on both sides over medium-high heat.
Remove from skillet.
Add onion to the drippings in the pan and cook, covered, over low heat until tender, about 15 minutes. Add vinegar; raise heat and cook, uncovered, until vinegar is reduced to a syrupy spoonful.
Whisk in chicken stock and simmer about 1 minute.
Return chicken to skillet and simmer gently in sauce, basting often, until done.
Serves 2 to 4.