Skinless, boneless chicken breasts
Raspberry vinegar
Chicken broth
Dairy sour cream
Raspberry preserves, strained, or raspberry syrup
Fresh or frozen raspberries for garnish

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.