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.