• 4servings
  • 30minutes
  • 245calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) olive oil

  2. 4 medium (about 1 1/4 pounds) skinless, boneless chicken-breast halves

  3. 1/2 teaspoon(s) salt

  4. 1/4 teaspoon(s) ground black pepper

  5. 1 medium shallot , minced

  6. 5 cup(s) chicken broth

  7. 1/2 teaspoon(s) cornstarch

  8. 3 tablespoon(s) seedless raspberry jam

  9. 2 tablespoon(s) balsamic vinegar

Instructions Jump to Ingredients ↑

  1. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with salt and pepper; cook 8 minutes. Turn chicken over. Reduce heat to medium; cover and cook 8 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of knife. Transfer chicken to plate.

  2. In same skillet, cook shallot 2 minutes, stirring often. In 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.


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