Servings: 4
4 boneless skinless chicken breasts (If chicken breasts are very thick, pound them slightly)
All-purpose flour
Salt and fresh ground pepper
4 tablespoons (½ stick) butter, plus more as needed
1 tablespoon vegetable oil
½ pound fresh mushrooms, sliced
1 shallot, minced
1½ cups chicken broth of stock
1½ cups heavy cream
¾ cup raspberry vinegar, store-bought or homemade (recipe follows)
Fresh raspberries, for garnish
Fresh minced parsley, for garnish
Rice for serving
Dredge chicken breasts in flour seasoned with a little salt and pepper; shake off excess flour. Heat butter and oil in a large skillet over medium-high heat until butter foams. Reduce heat to medium and sauté chicken on both sides until golden. Remove chicken from pan and set aside.
In the same pan used to cook chicken, sauté mushrooms with shallot until shallot is soft and mushrooms are lightly browned, adding more butter to pan as needed. Remove mushroom mixture from skillet and set aside with chicken. Deglaze pan by adding vinegar.
Return chicken and mushrooms to skillet. Add broth and cook until chicken is tender and juices run clear. (Dish may be cooked up to this point and finished before serving.) Transfer chicken and mushrooms to a serving platter. Bring liquid in skillet to a boil, then lower heat to simmer until thickened. Add cream, accumulated juices from the platter, and reduce again. Adjust seasoning by adding salt, pepper and additional vinegar.
Pour sauce over chicken, garnishing with fresh raspberries and parsley. Serve with rice.