2 whole boneless chicken breasts, skinned
2 tbsp. butter
1/4 c. onion, chopped
4 tbsp. raspberry vinegar
1/4 c. chicken stock
1/4 c. heavy cream
1 tbsp. canned
1 c. raspberries

Melt butter in skillet. Cook breasts 3 minutes each side, until lightly brown. Remove. Add onions to fat in skillet and cook covered until tender (approximately 15 minutes). Add vinegar, raise heat and cook uncovered until vinegar is reduced to syrupy spoonful.

Whisk in chicken stock, cream and tomatoes. Simmer 1 minute. Return breasts to skillet and simmer in sauce, basting often, until thickened, 15 minutes. Remove and arrange on plates. Add raspberries to skillet. Cook over low heat 1 minute. Do not stir berries, swirl by shaking skillet. Pour sauce over breasts and serve.