Raspberry Chicken

4 chicken breasts

flour to coat

1 1/2 T. butter

1 T. oil

6 T. raspberry vinegar

3/4 c. chicken broth

1/2 c. cream

1/2 c. raspberries

Coat chicken breasts with flour. Melt 1 1/2 T. butter in frying pan, add 1 T. oil. Brown chicken, turning once. Add vinegar + broth to the pan, stir over low heat until combined. Simmer uncovered until the chicken is done, about 12-15 min. Remove chicken to serving platter and keep warm. Add cream to pan, boil sauce until thickened, stirring occasionally. Pour sauce over chicken, garnish with raspberries, and serve.