Ingredients:
4 boneless skinless chicken breast halves, about 2 pounds
2 tablespoons sweet butter
1/4 cup finely chopped yellow onions
4 tablespoons raspberry vinegar
1/4 cup chicken broth
1/4 cup heavy cream
1 tablespoon crushed tomatoes
16 fresh raspberries (optional)
Directions:
Flatten each chicken breast by pressing gently with the palm of your hand.
Melt butter in a large skillet.
Raise heat, add chicken and cook about 3 minutes per side or until lightly colored.
Remove chicken from skillet.
Add onion to fat in pan and cook, covered, over low heat until tender, about 15 minutes.
Add vinegar, raise heat and cook, uncovered, stirring occasionally, until vinegar is reduced to a syrupy spoonful.
Whisk in chicken stock, heavy cream and crushed tomatoes and simmer for 1 minutes.
Return chicken to skillet and simmer gently in sauce, basting often, until it is just done and sauce has been reduced and thickened slightly, about 5 minutes; do not overcook.
Remove chicken and arrange on heated serving platter.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.