Raspberry Chicken

4 skinless, boneless chicken breasts, split
2 Tbsps flour
1-1/2 Tbsps butter
1 Tbsp vegetable oil
6 Tbsps raspberry vinegar
½ to ¾ cup chicken broth
½ cup heavy cream
Fresh raspberries to garnish

Coat chicken with flour. Melt butter in large skillet; add oil. Brown chicken, turning once. Add vinegar and broth to skillet; stir over low heat until combined. Simmer, uncovered, until chicken is done, about 12-15 minutes. Remove chicken to serving platter and keep warm. Add cream to skillet; boil sauce until slightly thickened, about 10 minutes, stirring occasionally. Pour sauce over chicken; garnish with fresh raspberries (and watercress, if desired). Serve at once. Boneless pork chops may also be used for this recipe.