Raspberry Chicken

1. 1

   Flatten each chicken breast by pressing gently with the palm of your hand.

2. 2

   Melt butter in a large skillet.

3. 3

   Raise heat, add chicken and cook about 3 minutes per side or until lightly colored.

4. 4

   Remove chicken from skillet.

5. 5

   Add onion to fat in pan and cook, covered, over low heat until tender, about 15 minutes.

6. 6

   Add vinegar, raise heat and cook, uncovered, stirring occasionally, until vinegar is reduced to a syrupy spoonful.

7. 7

   Whisk in chicken stock, heavy cream and crushed tomatoes and simmer for 1 minutes.

8. 8

   Return chicken to skillet and simmer gently in sauce, basting often, until it is just done and sauce has been reduced and thickened slightly, about 5 minutes; do not overcook.

9. 9

   Remove chicken and arrange on heated serving platter.

No additional tips available.