Raspberry Chicken

Directions

1. 1
   Melt butter and brown chicken on both sides over medium-high heat.
2. 2
   Remove from skillet.
3. 3
   Add onion to the drippings in the pan and cook, covered, over low heat until tender, about 15 minutes. Add vinegar; raise heat and cook, uncovered, until vinegar is reduced to a syrupy spoonful.
4. 4
   Whisk in chicken stock and simmer about 1 minute.
5. 5
   Return chicken to skillet and simmer gently in sauce, basting often, until done.
6. 6
   Serves 2 to 4.