2 tablespoons butter
1 tablespoon vegetable oil
4 chicken breast halves
1/2 cup raspberry vinegar
1 cup chicken broth
1 cup heavy cream
salt and pepper

in a large frying pan, melt butter and oil over medium heat. add chicken and brown all over, about 10 minutes. remove chicken and set aside. pour fat from pan. add raspberry vinegar. bring to a boil and cook until reduced to 2 tablespoons. add chicken broth and return chicken to pan. cover and simmer 15-20 minutes, or until chicken is tender. remove chicken to serving platter. increase heat to medium. bring pan juices to a boil and cook until reduced by half. add cream and boil until sauce is thickened slightly, about 3 minutes. season with salt and pepper to taste. pour over chicken and serve.