Flatten each breast slightly by inserting in a zip locking bag and
pounding thicker part until the entire breast is somewhat the same
thickness. Sprinkle with salt and pepper and set aside. Place the
butter in a class or ceramic cup and microwave on 50% heat for a
minute or so, until fully melted. Let set for a few minutes, then scrape
off the top (fatty part) and discard, leaving the golden clear part
(clarified or "drawn") and pour that in a large skillet that has been
warmed over medium heat. Raise the heat, add the chicken and cook
for about 3 minutes per side, or until they are lightly colored. Remove
from the skillet and reserve.
Add the onion to the fat in the pan and cook, covered, over low heat
until tender, about 15 minutes. Add the vinegar and deglaze pan.
Raise the heat and cook, uncovered, stirring occasionally, until
vinegar is reduced to a syrup spoonful. Whisk in the chicken stock,
heavy cream and crushed tomatoes. Simmer for one minute. Return
chicken to the skillet and simmer them gently in the sauce, basting
often, until they are just done and the sauce has been reduced and
thickened slightly, about 5 minutes. Do not overcook.
Remove chicken with a slotted spoon and arrange on a heated
serving platter. Add the raspberries to the sauce in the skillet and
cook over low heat for 1 minute. Do not stir the berries with a spoon,
merely swirl them in the sauce by shaking the skillet. Pour sauce over
chicken and serve immediately.
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