8 chicken breasts, boned and skinned
3 tbsp. butter
2 tbsp. oil
3/4 c. raspberry wine vinegar
1 c. chicken stock
1 c, heavy cream

Dredge chicken in flour and lightly saute in oil and butter. Remove chicken and set aside. De-glaze pan with raspberry wine vinegar, bring to a boil. Remove from heat and add chicken stock. Return chicken to pan and simmer 10 to 15 minutes. Remove chicken (keep warm). Bring liquid to a boil reducing liquid until it has the consistency of cream. Reduce heat to medium, add cream and allow to thicken. Pour over chicken or serve along side.