Seedless raspberry jam and a little orange juice and vinegar make a flavorful sauce for these simple chicken breasts.
We loved this chicken with rice and steamed green beans, but they would be great with noodles or baked potatoes as well.
- 4 boneless chicken breast halves
- 1 to 2 tablespoons olive oil (to coat pan)
- salt and freshly ground black pepper
- 1/3 cup all-purpose 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
- Optional: 1/2 cup raspberries (for garnish, optional)
Gather the ingredients.
Gently pound chicken breasts between sheets of plastic wrap to an even 1/4 to 1/2-inch thickness or slice chicken breasts horizontally to make thin cutlets.
In a large nonstick skillet heat the olive oil over medium-high heat.
Sprinkle the chicken with salt and pepper and then dip into the flour to coat.
Saute the chicken breasts, turning, 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 them, stirring, until lightly browned.
In a small bowl 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.