2 pounds chicken breasts, boneless and skinless
2 tablespoons margarine
¼ cup onion, chopped
4 tablespoons raspberry vinegar
¼ cup chicken stock
¼ cup pareve milk
1 tablespoon canned crushed tomatoes
16 fresh or frozen raspberries, optional
Flatten chicken breasts. Melt the margarine and brown the chicken, about 3 minutes each side. Take out the chicken. Sauté the onion in the same pan for 15 minutes or until soft. Add the vinegar, and cook until reduced to a syrupy spoonful. Whisk in the chicken stock, pareve milk and crushed tomatoes and simmer for 1 minute. Return the chicken to the pan and cook until the chicken is cooked through, about 5 minutes.
Take out the chicken and add the raspberries and cook for 1 minute over low heat (just swirl the pan so that the raspberries do not crumble). Serve chicken with the sauce poured over it.