Ingredients:-

• 2 —- chicken breasts
• 10 —- fresh raspberries
• 2 tbsp —- olive oil
• 2 tbsp —- shallots, finely chopped
• Quarter cup —- vinegar
• Quarter cup —- chicken stock
• Quarter cup —- cream

Food preparation:

1. Rinse the chicken well & pat dry.
2. Cut each chicken breast in half along the breastbone line.
3. Remove the fillets (the finger-size muscle on the back of each half).
4. Flatten each breast half with the flat end of a meat pounder until thin.
5. In a large skillet, heat olive oil.
6. Add chicken breasts & cook over medium heat until they are lightly colored (approximately 3 minutes per side).
7. Remove from the skillet & set aside.
8. Add the chopped shallots to the skillet & cook over low heat until they are translucent (approximately 5 minutes).
9. Add vinegar; raise heat & cook stirring occasionally, until reduced to a syrupy spoonful.
10. Whisk in the chicken stock, cream & simmer for a minute.
11. Return the breasts to the skillet & simmer them gently in the sauce until they are just done (appeox, 5 minutes)
12.  Using a slotted spoon, remove the chicken breasts & arrange them on a heated serving platter.
13. Simmer the sauce gently until reduced & thickened slightly (approx, 3 minutes).
14. Add the fresh raspberries & cook 1 minute.
15. Pour the sauce over the breasts.
16. Serve immediately.