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Dredge chicken in flour and sauté chicken in butter and
oil; remove from pan and set aside.
Add raspberry vinegar to pan and bring to a boil.
Remove from heat and add chicken and chicken stock.
Simmer for 15 to 20 minutes.
Remove chicken; set aside and keep warm.
Boil liquid over high heat until it has thickness to the
consistency of cream.
Add whipping cream and allow to thicken over medium
heat.
Serve over chicken. Served with white rice.
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