Onion Chicken

The original recipe can be found here. This was suprisingly good! The sauce seemed like it was going to be really sticky sweet, but it was just a tad bit sweet and sorta tangy. Next time I'd add more onions, probably double, but we are super onion fans. Overall, I thought it was good, and I'd make it again! We served it with corn on the cob and a side salad. Yum!

Ingredients

• 1 pound chicken breast tenders
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon olive oil
• 1/2 cup sliced onion
• 1/2 cup seedless raspberry jam
• 1 tablespoon red wine vinegar
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon bottled minced ginger
• 1/2 teaspoon dried rosemary

Directions

1. Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 2 minutes.

2. Add chicken to pan; sauté 8 minutes or until chicken is done. Remove onion and chicken from pan.

3. Add jam and remaining ingredients to pan; cook 2 minutes, stirring constantly with a whisk. Return chicken mixture to pan; cook 4 minutes, stirring occasionally.