Recipe(tried): Chicken with Raspberry Vinegar Sauce

This isn't a dish I serve very often because of the high fat content. It is delicious, however, and once in a great while on a special occasion it's a real treat. It uses raspberry vinegar, an ingredient made popular by nouvelle cuisine in the 1970s. Bon appetit!

CHICKEN WITH RASPBERRY VINEGAR SAUCE

3 tablespoons unsalted butter
1 tablespoon oil
2 1/2 to 3 lbs. frying chicken (I use all breast)
3/4 teaspoon salt
3/4 cup raspberry vinegar
1 1/4 cups low sodium chicken broth (or homemade stock)
1 1/4 cups heavy whipping cream
raspberry vinegar
salt and freshly ground pepper

Heat butter and oil in large skillet. Add chicken and saute on all sides until golden brown. Remove from skillet using tongs and sprinkle with salt. Set aside.

Drain off excess fat and return skillet to heat. Deglaze pan by adding 3/4 cup 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.

Season, if necessary with additional raspberry vinegar, salt and pepper. Stir in juices that have accumulated on platter. Pour over chicken. Serve.