Chicken In Raspberry-Vinegar Sauce - cooking recipe

Ingredients

8 chicken breasts, boned and skinned
3 Tbsp. butter or margarine
2 Tbsp. oil
3/4 c. raspberry wine vinegar
1 c. chicken stock
1 c. heavy cream

Preparation

Dredge chicken in flour and lightly saute in oil and butter. Remove chicken and set aside.
Deglaze pan with raspberry wine vinegar; bring to a boil.
Remove from heat and add chicken stock. Return chicken to pan and simmer 10 to 15 minutes.
Remove chicken (keep warm).
Bring liquid to a boil reducing liquid until it has the consistency of cream.
Reduce heat to medium.
Add cream and allow to thicken.
Pour over chicken or serve along side.