Raspberry Chicken

• 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

1. Melt butter in large skillet.
2. Raise heat; add chicken and cook 3 minutes per side.
3. Remove from skillet and reserve.
4. Add onion to fat in pan and cook, covered, over low heat for 15 minutes.
5. Add vinegar; raise heat and cook, uncovered, stirring occasionally, until reduced to a syrupy spoonful.
6. 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.
7. Remove chicken.
8. Add raspberries to sauce; cook 1 minute.
9. Pour sauce over chicken and serve immediately.

chicken breasts, butter, onion, raspberry vinegar, chicken stock, heavy cream, tomatoes, fresh raspberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=716417 (may not work)