3 – 4 2 lbs boneless, skinless chicken breasts
2 tbs butter
¼ cup yellow onion, finely chopped
4 tbs raspberry vinegar
¼ cup chicken broth
¼ cup heavy cream
1 tbs crushed tomatoes
15 - 16 fresh raspberries
Flatten each breast pressing it gently with the palm of your hand. Melt the butter in a large skillet over low heat. Raise the heat, add the chicken and cook for about 3 minutes per side, or until they are lightly colored. Remove from the skillet and reserve.
Add the onion to the fat in the pan and cook, covered, over low heat until tender, about 15 minutes. Add the vinegar and deglaze pan. Raise the heat and cook, uncovered, stirring occasionally, until vinegar is reduced to a syrup spoonful. Whisk in the chicken stock, heavy cream and crushed tomatoes. Simmer for one minute. Return chicken to the skillet and simmer them gently in the sauce, basting often, until they are just done and the sauce has been reduced and thickened slightly, about 5 minutes. Do not overcook.
Remove chicken with a slotted spoon and arrange on a heated serving platter. Add the raspberries to the sauce in the skillet and cook over low heat for 1 minute. Do not stir the berries with a spoon, merely swirl them in the sauce by shaking the skillet. Pour sauce over chicken and serve immediately.
