Title: Chicken w/raspberry vinegar sauce
 Categories: Poultry
      Yield: 4 Servings
 
MMMMM----------------FAVORITE RESTAURANTS, BON A---------------------
      3 tb Butter
      1 tb Oil
      1    Chicken, cut up
    3/4 ts Salt
    3/4 c  Raspberry vinegar
  1 1/4 c  Chicken stock, good quality
  1 1/4 c  Whipping cream
           Raspberry vinegar
           Salt and pepper
 
  Les Pastoureaux, Paris, France Heat butter and oil in lg skillet. Add
  chicken and saute on all sides until golden brown. Remove from skillet
  using tongs and sprinkle with salt. Set aside. Drain off fat and
  return skillet to heat. Deglaze pan by adding 3/4 c raspberry
  vinegar. Return chicken to pan, add stock and simmer covered until
  chicken is tender and juices run clear. Transfer chicken to serving
  platter and keep warm. Bring liquid in pan to boil, then reduce heat
  and cook until sauce is consistency of light cream.Add cream and
  reduce sauce again. Add additional vinegar, salt and pepper to taste.
  Stri in juices that have accumulated on platter. Pour sauce over
  chicken and serve. S: Fav Rest Rs, Bon A