Someone gave me a bottle of raspberry vinegar as a gift and I made this chicken
with it. It was great and have made it often since.

Raspberry Chicken

4 T unsalted butter
6 chicken breast halves,rib bones left in, skin removed
3 shallots, finely chopped
2/3 cup raspberry vinegar
1 T tomato paste
2 med. tomatoes finely chopped
1/2 cup chicken broth, homemade or canned
2 T unsalted butter
3/4 cup fresh raspberries, for garnish
2 T fresh chopped chives, for garnish

In large, heavy-bottomed frying pan,melt butter over med. heat. Add chicken breasts, meat side down. Cook UNCOVERED for 5 min, until golden brown, then turn
the pieces over and cook for an additional 5 mins.more Add shallots. Turn heat down slightly and cook for for 10 more mins. Transfer chicken to a warm platter.
Pour raspberry vineger into the frying pan and bring to a boil. Boil for 2 mins.
Turn heat down and stir in the tomato paste, tomatoes and chicken broth.Simmer
until sauce thickens slighty. Swirl in 2 T butter to finish sauce. ( at this
point taste sauce. Vinegar strengths differ. if it tastes bitter add a little brown sugar to taste) Return chicken pieces to the pan,turing them in the sauce
several times to coat well. Cook for 10 mins. on low heat. Arrange chicken pieces on serving platter and pour sauce over top. Sprinkle with fresh raspberries and chopped chives. ( A white platter makes the red raspberries, sauce, and green chives look very colorful). Pat white flour on face, look hot,
and present this wonderful 30 mins. to make dish to adoring husband and children.