Raspberry Chicken

4 Boneless Chicken Breasts

Salt

2 Tbsp Butter

½ Cup Chopped Onion

1/3 Cup Sugar Free Raspberry Jam

1/3 Cup Red Wine Vinegar

¼ Cup Whipping Cream

Sprinkle chicken lightly with salt.

In a skillet, brown butter, add chicken and cook over medium heat for 5 minutes. Turn chicken over and add onion around the edges of the chicken. Continue cooking until chicken and onions are tender and golden brown.

Remove chicken from pan and keep warm. Add jam and vinegar to the pan…cook and stir, scraping up brown bits from the chicken. Bring to a full boil and boil for one minute or so. Stir in cream…heat through and pour sauce over chicken and serve!