Raspberry Chicken - cooking recipe

Ingredients

4 boneless, skinless chicken breasts
2 Tbsp. butter
1/4 c. finely chopped onion
4 Tbsp. raspberry vinegar
1/4 c. chicken stock
1/4 c. heavy cream
1 Tbsp. canned crushed tomatoes
16 fresh raspberries

Preparation

Melt butter in large skillet.
Raise heat; add chicken and cook 3 minutes per side.
Remove from skillet and reserve.
Add onion to fat in pan and cook, covered, over low heat for 15 minutes.
Add vinegar; raise heat and cook, uncovered, stirring occasionally, until reduced to a syrupy spoonful.
Whisk in chicken stock, heavy cream and tomatoes and simmer for 1 minute. Return chicken to skillet and simmer gently, basting often, about 5 minutes.
Remove chicken.
Add raspberries to sauce; cook 1 minute.
Pour sauce over chicken and serve immediately.