Raspberry Vinegar Chicken Breasts

Directions

1. 1
   In a large saucepan, heat the butter or margarine and oil over medium heat.
2. 2
   Add the chicken and brown lightly on each side.
3. 3
   Once the chicken breasts are cooked (the juices should run clear) remove them from the pan and set aside.
4. 4
   Add the shallots and the chicken stock to the pan.
5. 5
   Simmer for 3 minutes.
6. 6
   Add the raspberry vinegar.
7. 7
   Bring all to a boil and simmer, stirring, until the mixture thickens.
8. 8
   Stir in the cream and return the chicken to the pan.
9. 9
   Heat for 1 minute to warm the chicken, turning the chicken pieces to coat with the sauce.
10. 10
    Season with salt and pepper to taste.