Below is a recipe for the main dish that CJ and I had last night in celebrating Father's Day with the child.
A post will follow that describes the 'dessert' that CJ and enjoyed after the child left...yummy!
Chicken With Raspberry Vinegar
4 boneless skinless chicken breast halves
1/4 t salt
1/8 t ground pepper
2 t canola oil
1 C reduced sodium beef broth
3/4 C seedless raspberry preserves
1/2 C raspberry vinegar
1/4 C minced shallots
1. Place chicken breasts between 2 pieces of plastic wrap;pound with flat side of meat mallet to 1/2" thickness. Sprinkle with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken;cook 5-8 min. 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 6-9 min. or until reduced to 1 cup Stir in any accumulated juices from the chicken. Serve chicken with sauce.