Ingredients
1 lb. Chicken tenders or cut up chicken breast
3T corn starch Salt & pepper.
Olive oil
2 T. Butter
1/4 c. Diced onion (or 2 medium sliced shallots)
3 T. Seedless raspberry jam
3 T. Red wine vinegar
1/4 whipping cream
Preparation
Heat oil in skillet over med heat. Mix corn starch, salt, pepper, and coat chicken in mixture. Brown chicken in oil, and cook until done. Remove chicken from skillet. Melt butter and cook onions until soft. Add raspberry jam, and stir until mixed. Add red wine vinegar and simmer until evaporated. Add cream stirring until mixed, and remove from heat. Place chicken in serving dish and pour raspberry sauce over top.
