Raspberry Chicken

Directions

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