Place chicken breasts in saucepan. Combine equal parts of raspberry
vinegar and chicken broth to cover chicken breasts. Poach about 10
minutes, until meat is opaque and done. Remove from heat. Keep covered.
Add to sour cream enough raspberry preserves or syrup to color lightly and
to flavor as desired. To serve, drain chicken breasts and place on
serving tray. Cover with sour cream mixture. Garnish with raspberries,
as desired.
Preperation time: 15 minutes Cooking time: 10 minutes
