Easy Pan Sauce for Chicken
- 1 1/2 pounds thin-sliced chicken breast cutlets
- Salt and pepper
- 2 tablespoons Vegetable Oil
- 1/2 cup chopped onion
- 3/4 cup Water
- 1/2 cup Smucker's® Mosaics Fruit Spread, any variety
- 1 tablespoon balsamic vinegar
- 1 tablespoon Butter
- Step 1
SEASON both sides of chicken cutlets generously with salt and pepper. Heat oil in large skillet over medium-high heat.
- Step 2
COOK chicken in hot oil, about 3 minutes per side, until well browned and no longer pink in center. Remove from skillet.
- Step 3
REDUCE heat to medium-low. Add onion to pan drippings. Cook 3 minutes, stirring frequently. Stir in water. Simmer 5 minutes or until onion is tender.
- Step 4
STIR in fruit spread and vinegar. Bring to a boil, stirring until fruit spread is melted. Simmer 3 minutes or until sauce thickens. Stir in butter until melted. Return chicken and any juices to skillet. Heat through. Garnish as desired.