Caramelized Raspberry Chicken

Serves 4

2 tablespoons olive oil
1 large onion, finely chopped
4 boneless skinless chicken breast halves
Sea salt and freshly ground black pepper, to taste
1/2 cup seedless raspberry jam
1 tablespoon balsamic vinegar
1 tablespoon soy sauce (use low-sodium)
1 teaspoon freshly grated ginger
1/2 cup fresh raspberries

Heat oil in a large skillet over medium high heat. Add onion and saute approximately two minutes. Add chicken to the pan; salt and pepper the chicken. Cook chicken until no longer pink, about 8 minutes or so, depending on the size of the chicken. Remove chicken and onion from the pan and set aside.
Add jam and remaining ingredients (except the fresh raspberries) to the skillet. Cook 2 minutes or so using a wire whisk, getting the bits up off the bottom of the pan. Return chicken mixture to the pan and cook an additional 4 minutes, stirring as needed. Serve with sauce spooned over the top and topped with the fresh raspberries. Enjoy!

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