3 boneless skinless chicken breasts
1⁄4 cup flour
2⁄3 cup low-fat chicken broth
1 1⁄2 teaspoons cornstarch
1⁄2 cup low-sugar raspberry preserves, low sugar variety
1 1⁄2 tablespoons balsamic vinegar
1. Cut chicken into bite sized pieces. Salt and pepper to taste. Dredge in flour, shaking excess flour from the meat.
2. Cook chicken in a nonstick pan on medium heat approximately 15 minutes. Remove chicken from skillet.
3. Mix broth, cornstarch and preserves in skillet over medium heat. Stir in vinegar. Add chicken. Cook approximately 10 minutes, turning after 5.