Chicken with Piquant Raspberry Sauce

YIELD Makes 4 servings
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INGREDIENTS

4	boneless skinless chicken breasts (about 6 ounces each)*
1/2	teaspoon salt
1/4	teaspoon freshly ground black pepper
1‑1/2	teaspoons unsalted butter
1‑1/2	teaspoons olive oil
1/2	cup reduced-sodium chicken broth
2	tablespoons balsamic vinegar
2	teaspoons prepared mustard
1/4	cup seedless raspberry jam

*If chicken cutlets are available, substitute 8 cutlets (about 1-1/2 pounds).

PREPARATION:

Season chicken with salt and pepper. Heat butter and olive oil in large nonstick skillet over medium-high heat.
Add the chicken; cook 10 to 12 minutes, turning once, until chicken is no longer pink in center. Remove chicken; keep warm.
Blend chicken broth, vinegar and mustard; add to pan. Simmer over medium-high heat until sauce is reduced by half. Add raspberry jam; continue cooking until jam has melted and sauce is reduced to 1/3 cup. Serve sauce with chicken.

This recipe appears in: Chicken

NUTRITIONAL INFORMATION:

Serving Size:	1 chicken breast with 4 teaspoons of sauce
Sodium	432 mg
Protein	26 g
Fiber	trace g
Carbohydrate	15 g
Cholesterol	71 mg
Saturated Fat	2 g
Total Fat	5 g
Calories from Fat	21 %
Calories	216

DIETARY EXCHANGE:

Meat	3
Starch	1

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