Coat chicken with flour. Melt butter in large skillet; add oil. Brown chicken. turning once. Add vinegar and broth to skillet; stir over low heat until combined. Simmer, uncovered , until the chicken is done about 12-15 minutes. Remove chicken to serving platter and keep warm,. Add cream to skillet; boil sauce until slightly thickened, about 10 minutes, stirring occasionally, Pour sauce over chicken; garnish with raspberries (and watercress if desired). Serve at once. Pork chops may be substituted for chicken. The contributor of this recipe says it is a much requested dish for potlucks.
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