Raspberry Chicken - cooking recipe

Ingredients

2 whole, boneless, skinless chicken breasts
2 Tbsp. sweet butter
1/4 c. finely chopped yellow onion
4 Tbsp. raspberry vinegar
1/4 c. chicken stock or canned chicken broth
1/4 c. heavy cream or Creme Fraiche
1 Tbsp. canned crushed tomatoes
16 fresh raspberries

Preparation

Cut each chicken breast into halves along the breastbone line. Flatten each breast half by pressing it gently with the palm of your hand.
Melt the butter in a large skillet.
Raise the heat; add chicken breasts.
Cook for about 3 minutes per side or until they are lightly colored.
Remove from the skillet and reserve.