Servings: 4

4 boneless skinless chicken breast halves 4 boneless skinless chicken breast halves
Salt Salt
2 T. butter 2 T. butter
¼ c. finely chopped white onion ¼ c. finely chopped white onion
3 T seedless raspberry jelly 3 T seedless raspberry jelly
3 T. red wine vinegar 3 T. red wine vinegar
¼ C. whipping cream ¼ C. whipping cream

Pound chicken lightly to even out thickness for more even cooking. Sprinkle with salt.
Melt butter in skillet large enough to hold chicken breasts and cook over medium heat for 5 minutes, turn chicken and add onions around edges of chicken in skillet. Cook second side about 5 additional minutes or until internal temperature of 165°. Remove chicken from skillet and keep warm.
Add jelly and vinegar to skillet, continue cooking to deglaze pan, scraping up browned bits. Bring to a boil to reduce volume slightly then stir in cream and heat to boiling, stirring constantly until cream is incorporated. Pour sauce over chicken to serve.