---------- Recipe via Meal-Master (tm) v8.03
  Categories: Poultry
       Yield: 4 Servings
 ----------------FAVORITE RESTAURANTS, BON A----------------
       3 tb Butter
       1 tb Oil
       1    Chicken, cut up
     3/4 ts Salt
     3/4 c  Raspberry vinegar
   1 1/4 c  Chicken stock, good quality
   1 1/4 c  Whipping cream
            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 3/4 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