4 4 to 5 ounce boneless skinless chicken breasts
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 Tbsp. olive oil
1/2 cup sliced onion
1/2 cup seedless raspberry jam
1 Tbsp. red wine vinegar
1 Tbsp. Low-sodium soy sauce
1 tsp. bottled minced ginger
1 Tbsp. chopped fresh or 1/2 tsp. dried rosemary
- Sprinkle chicken with salt and pepper.
- Heat oil in large skillet on medium until hot. Add onion and cook 4 minutes.
- Add chicken; cook 8 minutes, turning once or until chicken is no longer pink. Remove onion and chicken from skillet
- Add jam, vinegar, soy sauce, ginger, and rosemary; cook 2 minutes, stirring constantly with a wisk. Return chicken mixture to skillet; cook 2 minutes, stirring occasionally.
- Serve immediately.
