Raspberry chicken

2 tbsp olive oil
4 4oz chicken breasts
3 garlic cloves finely sliced
1/2 cup raspberry vinegar
2 fresh tomatoes chopped
1 tsp sage
1 tsp basil
1 tbsp parsley
1/2 cup chicken stock
Heat oil in skillet. Brown chicken on both sides until almost done. Add 2 tbsp raspberry vinegar and garlic. Cover and simmer for 10 min, or until chicken is cooked through. Remove chicken, keep warm. Add vinegar stir brown bits from skillet. Raise heat and boil vinegar until reduced to thick glaze. Add tomatoes and spices and chicken stock boil until liquid is reduced by half. serve over chicken.

Makes a tasty and elegent dish. Can be garnished with fresh raspberries if desired.