There are times when I eat so much chicken that I fear growing feathers ~ 
~ so I'm always looking for quick chicken recipes ~ this one is quick, easy, and delicious ~ ENJOY! ~ Sooz
Chicken Breasts with Raspberry-Balsamic Sauce
1 tbsp olive oil
4 medium [@1-1/4 pounds] skinless, boneless chicken-breast halves
1/2 tsp salt, 1/4 tsp ground black pepper
1 medium shallot, minced
1/2 cup chicken broth
1/2 tsp cornstarch
3 tbsps seedless raspberry jam
2 tbsps balsamic vinegar
In nonstick 12-inch skillet, heat olive 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; tent with foil to keep warm.
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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