Chicken With Raspberry Sauce
|Boneless skinless chicken breasts||4 (Fresh, Tyson)|
|Boneless skinless chicken breasts without rib meat||4 (Tyson Individually Fresh)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs) (Tyson)|
|Seedless raspberry jam||1⁄4 Cup (4 tbs)|
|Raspberry vinegar||2 Tablespoon|
1. Sprinkle both sides of chicken with salt and pepper. Wash hands.
2. Melt butter in a large nonstick skillet over medium-high heat.
Add chicken and cook for 3 minutes per side, or until browned.Transfer chicken to a plate; cover and keep warm.
3. Reduce heat to medium. Add onions to the skillet; cook, stirring, for 2-3 minutes, or until tender. Whisk in broth, jam and vinegar.
4. Return chicken to the skillet. Cook 4 more minutes per side, or until done (internal temperature 170°F).