Raspberry Chicken

• 1 pound chicken cutlets
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 diced onion
• Olive oil to coat 9-inch skillet for frying
• One 8-ounce can of seedless raspberry jam
• 2 tablespoons red wine vinegar
• 2 tablespoons cooking wine
• 2 tablespoons soy sauce
• 1 teaspoon ginger powder
• 1 teaspoon rosemary
• A cup or so of cooked rice to compliment the chicken in the final stage of plating the dish.

1. Start by sauteing the diced onions in olive oil for 5 minutes on medium heat. Meanwhile cut the chicken cutlets into bit size pieces and coat with salt and pepper. Add to the onions and continue to cook on medium heat until the chicken is browned lightly (about 10 minutes). Combine the rest of ingredients (raspberry jam, red wine vinegar, cooking wine, soy sauce, ginger, rosemary) and add mixture to the skillet with chicken. Allow this to simmer and cook down for 20 additional minutes while stirring every 5 minutes. Plate and serve over cooked rice.

chicken cutlets, salt, pepper, onion, olive oil, raspberry jam, red wine vinegar, cooking wine, soy sauce, ginger powder, rosemary, rice

Taken from www.epicurious.com/recipes/member/views/raspberry-chicken-1222654 (may not work)