Raspberry Chicken

12 boneless, skinless chicken tender pieces
3/4 c flour
1/4 c oil
2 oz raspberry vinegar
1 tsp minced garlic
salt and pepper to taste
1 c heavy cream
3-4 Tbl sugar
1 (10-12 oz) pkg of frozen raspberries

Put flour in plastic zip lock and put half of chicken tenders in and roll around till all chicken is well coated.   On medium high heat, heat oil in fry pan and then add chicken and cook until lightly browned.   Repeat with remaining chicken pieces.   Clean out fry and heat with raspberry vinegar to deglaze the pan.  Let simmer a couple of seconds.  Add cream, sugar, and rapsberries.  Turn up heat and cook 1-2 minutes.  Add salt and pepper to taste.  Place chicken on platter and pour sauce over it.