Skinless, boneless
- chicken breasts
Raspberry vinegar
Chicken broth
Dairy sour cream
Raspberry preserves,
- strained, or raspberry
- syrup
Fresh or frozen raspberries
- for garnish

Place chicken breasts in saucepan. Combine equal parts of raspberry
vinegar and chicken broth to cover chicken breasts. Poach about 10 minutes,
until meat is opaque and done. Remove from heat. Keep covered. Add to sour
cream enough raspberry preserves or syrup to color lightly and to flavor as
desired. To serve, drain chicken breasts and place on serving tray. Cover
with sour cream mixture. Garnish with raspberries, as desired. Preperation
time: 15 minutes Cooking time: 10 minutes