- 2 chicken boneless skinless breasts
- 2 tablespoons butter
- 1/4 cup chopped onions
- 3 tablespoons raspberry jelly
- 1/2 cup fresh blackberries
- 3 tablespoons apple-cider vinegar
- 1/4 cup heavy cream
Cut chicken breasts in half. Saute in butter for about 5 minutes over medium heat, then turn chicken. Add onion and cook until tender, about 5 minutes more. Remove chicken and keep warm.
Add jelly, blackberries, and vinegar. Scrape pan and stir. Boil 1 minute to slightly reduce liquid. Add cream and heat. Pour sauce over chicken.
This recipe yields 4 servings.