Chicken Breasts With Raspberry-balsamic Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 4 medium boneless skinless chicken breast halves (about 1 1/4 pounds total)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 medium shallot, minced (about 1/4 cup)
• 1/2 cup chicken broth
• 1/2 teaspoon cornstarch
• 3 tablespoons seedless raspberry jam
• 2 tablespoons balsamic vinegar

Recipe

• 1 in nonstick 12-inch skillet, heat oil over medium-high heat until hot. add chicken and sprinkle with salt and pepper; cook 7 minutes. turn chicken over. reduce heat to medium; cover and cook 7 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of a knife. transfer chicken to plate.
• 2 in same skillet, cook shallot 2 minutes, stirring. in a cup, mix broth and cornstarch. add broth mixture, jam and vinegar to skillet; heat to boiling over medium-high heat. cook sauce 2 minutes or until slightly thickened, stirring. return chicken to skillet; heat through.