Chicken with Raspberry Vinegar

4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 teaspoons canola oil
1 cup reduced-sodium beef broth
3/4 cup seedless raspberry preserves
1/2 cup raspberry vinegar
1/4 cup minced shallots

1. Place chicken breasts between 2 pieces of plastic wrap; pound with flat side of meat mallet to 1/2-inch thickness. Sprinkle with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken; cook 5 to 8 minutes or until browned and no longer pink in center, turning once. Place on plate; cover loosely with foil.

2. Add broth, preserves, vinegar and shallots to same skillet; cook 30 seconds, scraping up any browned bits from bottom of skillet. Increase heat to high; cook 6 to 9 minutes or until reduced to 1 cup. Stir in any accumulated juices from chicken. Serve chicken with sauce.

4 servings

PER SERVING: 355 calories, 6.5 g total fat (1.5 g saturated fat), 28 g protein, 44.5 g carbohydrate, 75 mg cholesterol, 280 mg sodium, 1 g fiber