Heat butter and oil over medium heat in a large saucepan.
Add chicken and lightly brown on each side. Remove from
pan and set aside. Add minced shallot and chicken stock.
Simmer for 3 minuted. Add raspberry vinegar. Bring to
boil and cook, stirring until mixture thickens. Stir in
cream and return chicken to pan. Heat for 1 minute to
warm chicken, turning pieces to coat them with sauce.
Season to taste with salt and pepper.

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