|3 boneless, skinless chicken breast|
|1 black pepper|
|1⁄4 cup all-purpose flour|
|2⁄3 cup low fat chicken broth|
|1 1⁄2 tsp corn starch|
|1⁄2 cup low sugar raspberry preserves|
|1 1⁄2 tbsp balsamic vinegar|
- Cut chicken into bite sized pieces or pound into thin, even cutlets. Season to taste with salt and black pepper. Dredge in flour and shake off any excess.
- Cook chicken in a nonstick skillet over medium heat for about 15 minutes, turning halfway through. Remove from the skillet.
- Mix chicken broth, corn starch, and raspberry preserves in the skillet over medium heat. Stir in balsamic vinegar. Add chicken back to the pan. Cook for about 10 minutes, turning halfway through.
- Per serving: 5 SmartPoints; 4 PointsPlus; 4 POINTS (old)