2 tablespoon Olive Oil
4 boneless, skinless Chicken Breasts
Salt and Freshly Ground Black Pepper to taste
3 tablespoon Green Onions, chopped
1/4 cup Raspberry Vinegar
1/4 cup Chicken Stock
1/4 cup Whipping Cream
2 tablespoon Creme de Cassis (Raspberry, Currant, or Blackberry Liqueur)
(Non-Alcoholic Substitute: Raspberry Juice)
About 16 Fresh Raspberries
Fresh Mint Leaves for Garnish
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté chicken breasts in the oil for about 4 to 6 minutes on each side, or until golden brown. Season with a bit of salt and pepper. Remove from the skillet and keep warm.
Add remaining olive oil to the same skillet and sauté green onions over medium-high heat until translucent, about 2 minutes. Add the raspberry vinegar and continue to cook over high heat until the sauce has almost disappeared. Add the chicken stock and continue cooking until the sauce is reduced by two-thirds. Add the cream and reduce again until the sauce is thick and creamy.
Stir in the creme de cassis (or raspberry juice) and strain the sauce to remove any large bits of meat or seeds.
Return the sauce to the skillet with the chicken breasts and thoroughly warm both for about 5 minutes. Remove chicken breasts to serving plates.
Drop the whole raspberries into the sauce and heat through. Pour sauce and berries over the chicken in equal portions and garnish with fresh mint leaves. Serve immediately.