Easy Pan Sauce for Chicken

Prep Time 10 min
Cook Time 15 Min
Servings 4
Difficulty Easy


  • 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.