Servings: 4

4 large skinless chicken breasts 4 large skinless chicken breasts
Salt, to taste Salt, to taste
4 Tablespoons of butter 4 Tablespoons of butter
½ Cup finely chopped onion ½ Cup finely chopped onion
4 Tablespoons raspberry jelly 4 Tablespoons raspberry jelly
6 Tablespoons of white vinegar 6 Tablespoons of white vinegar
2 Tablespoons of brown sugar 2 Tablespoons of brown sugar
½ Cup heavy cream ½ Cup heavy cream

Cut the four chicken breasts in half lengthwise
Lightly salt chicken pieces to taste
Melt butter in skillet
Add chicken to skillet, cook over medium heat 5 minutes. Turn chicken
Add onion around edges of skillet. Cook 5 to 10 minutes or until chicken is done
Transfer chicken to a platter, keep warm
Add jelly, vinegar and brown sugar to mixture remaining in skillet. Cook over high heat, scraping up bits in the pan.
Bring to a boil and boil for one minute or until sauce is slightly reduced.
Let cool slightly and stir in cream.
Heat just to boiling.
Pour over chicken. Serve immediately.