30 g butter heat together with 15 ml Titone Olive Oil in a large saucepan over medium heat. Add 2 chicken breasts, skinless, boneless and brown lightly on each side. Once the chicken breasts are cooked, remove from pan and set aside. Add 30 g shallots, minced and 80 ml chicken stock to the pan. Simmer for 3 minutes. Add 60 ml Raspberry Vinegar bring all to a boil and then simmer, stirring, until the mixture thickens. Stir in 80 ml heavy whipping cream and return the chicken to the pan. Heat for 1 minute to warm the chicken, turning the chicken pieces to coat with the sauce. Season with salt and pepper
serves 4
