2 whole boneless skinless chicken breasts
2 Tbsp butter
1/4 cup finely chopped onions
4 Tbsp raspberry vinegar
1/4 cup chicken broth
1/4 cup heavy cream (you can use Carnation milk in the can)
1 Tbsp canned crushed tomatoes
1/4 cup frozen raspberries

Remove breast bone and flatten breast. Melt butter in large skillet. Add chicken. Cook 3 minutes on each side. Remove and reserve. Add onion to fat in pan and cook 15 minutes. Add vinegar and cook uncovered until syrup is reduced to 1 Tbsp. Whisk in chicken stock, heavy cream and crushed tomatoes. Simmer 1 minute. Return chicken to skillet and simmer gently in sauce basting often until done, about 5 minutes. Remove chicken. Add raspberries to sauce in skillet and cook over low heat one minute. Pour sauce over chicken and serve immediately.