Ingredients
8 boneless skinless chicken breast halves (4 ounces each)2 tablespoons all-purpose flour4-1/2 teaspoons butter1 tablespoon canola oil1/2 to 3/4 cup chicken broth6 tablespoons raspberry vinegar1/2 cup heavy whipping creamFresh raspberries to garnish
Preparation
Coat chicken with flour. Melt butter with oil in large skillet. Brown chicken, turning once. Add broth and vinegar to the skillet.
Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken juices run clear. Remove chicken to serving platter and keep warm. Add cream to skillet. Bring to a boil. Boil for 2 minutes or until slightly thickened, stirring occasionally. Serve sauce with chicken.
