Chicken Breasts With Raspberry-Balsamic Sauce - cooking recipe

Ingredients

1 tablespoon olive oil
4 medium boneless skinless chicken breast halves (about 1 1/4 pounds total)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 medium shallot, minced (about 1/4 cup)
1/2 cup chicken broth
1/2 teaspoon cornstarch
3 tablespoons seedless raspberry jam
2 tablespoons balsamic vinegar

Preparation

In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with salt and pepper; cook 7 minutes. Turn chicken over. Reduce heat to medium; cover and cook 7 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of a knife. Transfer chicken to plate.
In same skillet, cook shallot 2 minutes, stirring. In a cup, mix broth and cornstarch. Add broth mixture, jam and vinegar to skillet; heat to boiling over medium-high heat. Cook sauce 2 minutes or until slightly thickened, stirring. Return chicken to skillet; heat through.