Raspberry and Roasted Red Pepper Chicken Fillets

• 2 tablespoons flour
• 1 teaspoon seasoning salt
• 4 boneless chicken fillets (about 1 3/4 pound)
• cooking spray
• 12 cup jarred roasted red pepper
• 14 cup sliced green onion
• 34 cup red raspberry preserves
• 14 cup water
• 1 tablespoon cornstarch
• 1 tablespoon cream sherry
• 12 teaspoon dried mint

1. Preheat a large saute pan on medium-high heat for 2-3 minutes.
2. Combine flour and seasoned salt in a large ziploc bag; add chicken and shake to coat.
3. Alternatively, place flour mixture into a pie plate or pan and dredge the chicken in it.
4. Remove pan from heat and coat with cooking spray.
5. Place chicken in the pan; cover and cook 2-3 minutes on each side or until chicken is browned.
6. Cut peppers lengthwise into 1/4-inch strips; combine with sliced green onions and add to chicken.
7. Cook 2-3 more minutes or until onions and peppers are softened.
8. Whisk raspberry preserves, water, cornstarch, sherry and dried mint in a small bowl until blended.
9. Reduce heat to low and stir in raspberry mixture; simmer 10 minutes, turning chicken occasionally to coat with sauce, until chicken reaches an internal temperature of 165F.
10. Serve chicken right away.

flour, salt, chicken, cooking spray, red pepper, green onion, red raspberry preserves, water, cornstarch, cream sherry, mint

Taken from www.food.com/recipe/raspberry-and-roasted-red-pepper-chicken-fillets-380060 (may not work)