Ingredients:
4 boneless chicken breasts ( about 6 ounces each)*
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 tsps unsalted butter
1 1/2 tsps olive oil
1/2 cup reduced-sodium chicken broth
2 tbsps balsamic vinegar
2 tsps prepared mustard
1/4 cup seedless raspberry jam
Directions:
1. Season chicken with salt and pepper. Heat butter and olive oil in large nonstick skillet over medium-high heat.
2. Add chicken. Cook 10 to 12 minutes, turning once, until chicken is no longer pink in center.
3. Blend broth, vinegar and mustard; add to pan. Simmer over medium-high heat until sauce is reduced by half. Add raspberry jam, and continue cooking until jam has melted and sauce cooks down to 1/3 cup.Serve sauce on side with warm chicken.
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