Ingredients:
1 tablespoon olive oil
4 boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium shallots, minced
1/2 cup chicken broth
1 teaspoon cornstarch
3 tablespoons seedless raspberry jelly or 3 tablespoons raspberry jam
2 tablespoons balsamic vinegar
Directions:
Heat oil in 12 inch skillet.
Add chicken and sprinkle with salt and pepper.
Cook and brown on both sides until done.
Remove from pan.
To skillet drippings add shallots, cook 2 minutes.
Mix broth and cornstarch.
Add broth, jelly and vinegar to skillet.
Heat to boiling; cook until thickened.
Return chicken; heat through.
Servings: 4
Time preparation: 5 min.
Time total: 20 min.