Seedless raspberry jam and a little orange juice and vinegar make a flavorful sauce for this quick and easy chicken.
Prep Time: 8 minutes
Cook Time: 20 minutes
Total Time: 28 minutes
4 boneless chicken breast halves
1 to 2 tablespoons olive oil, to coat pan
salt and pepper
1/3 cup flour
1 small onion, halved and thinly sliced
4 tablespoons red wine vinegar, or use a raspberry or pomegranate infused vinegar
4 tablespoons corn syrup or Lyle's Golden Syrup
1/3 cup orange juice
1/2 cup seedless raspberry jam
1 to 2 tablespoons butter
raspberries, for garnish, optional
Gently pound chicken breasts between sheets of plastic wrap to about 1/4 to 1/2-inch thickness or slice chicken breasts horizontally to make thin cutlets. Wash and pat dry.
In a large nonstick skillet heat the olive oil over medium-high heat.
Sprinkle the chicken with salt and pepper and dip into the flour to coat. Saute until browned on both sides, about 4 to 6 minutes. Remove the chicken to a plate and set aside. Add the onions to the skillet and cook until lightly browned. combine the vinegar, corn syrup, orange juice, and jam; blend well. Pour into the skillet and bring to a simmer. Simmer for about 2 minutes to reduce slightly. Add the chicken back to the skillet, reduce heat to low, cover, and cook for about 10 to 15 minutes longer, or until chicken is cooked through. Stir butter into the sauce until melted.