Cut chicken breasts to uniform thickness, about ¼ inch thick. I used a sharp flat knife to butterfly each breast, then cut them into multiple individual portions. Two pounds of chicken breasts yielded eight, 4-ounce portions, each the same thickness. These are referred to as chicken supremes.

In a large skillet or sauté pan, melt butter over medium heat and cook chicken pieces in two batches, about 1-2 minutes per side. Do not overcook. They should be removed from the pan when they are slightly underdone, as they will cook further later in this recipe. Repeat for second batch and hold until later.

In the same skillet, reduce heat to low and add the onions. Cover and cook on low for about 10-15 minutes until the onions are soft and carnalized. Ours were ready in ten minutes.

Add the vinegar and cook over medium heat until the mixture has reduced to a syrupy consistency, about 3-4 minutes.

Add the stock, cream and tomatoes and cook for one minute.

Add chicken back into the sauce along with any juices from the dish and cook and turn for just a few minutes or until they are cooked through. Again, do not overcook.

Remove chicken to a serving platter and add in the fresh raspberries to the pan sauce. The original recipe called for 16 raspberries but I added the entire package, which was a half pint.

Do not stir, but instead just swirl the pan around for about 30 seconds, then pour over the chicken and serve.