Chicken Breasts With Raspberry-Balsamic Sauce

• 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

1. 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.
2. 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.

olive oil, chicken, salt, ground black pepper, shallot, chicken broth, cornstarch, seedless raspberry jam, balsamic vinegar

Taken from www.food.com/recipe/chicken-breasts-with-raspberry-balsamic-sauce-286228 (may not work)