Raspberry vinegar Salt and pepper Les Pastoureaux, Paris, France Heat butter and oil in lg skillet. Add chicken and saute on all sides until golden brown. Remove from skillet using tongs and sprinkle with salt. Set aside. Drain off fat and return skillet to heat. Deglaze pan by adding 0.75 c 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. Add additional vinegar, salt and pepper to taste. Stri in juices that have accumulated on platter. Pour sauce over chicken and serve. S: Fav Rest Rs, Bon A ----