Chicken with Raspberry Cream Sauce 3 tablespoons butter 8 chicken breasts, skinned and boned 2 tablespoons oil 1/2 cup raspberry vinegar 1 1/4 cups chicken stock 1 1/4 cups whipping cream Dredge chicken in flour and sauté chicken in butter and oil; remove from pan and set aside. Add raspberry vinegar to pan and bring to a boil. Remove from heat and add chicken and chicken stock. Simmer 15 to 20 minutes. Remove chicken; set aside and keep warm. Boil liquid over high heat until it has thickness to the consistency of cream. Add whipping cream and allow to thicken over medium heat. Serve over chicken. Serves 8.