2 lg. chicken breasts, split in 1/2, boned, skinned, cut in half again
1/4 tsp. salt
2 tbsp. butter
1/4 c. chopped onion
3 tbsp. raspberry jelly
3 tbsp. wine vinegar
1/4 c. whipping cream

Sprinkle chicken with salt. Melt butter in skillet. Add chicken; cook 5 minutes, turn chicken. Add onion around edges of skillet; cook 5 minutes more or until chicken is brown and tender. Remove chicken (keep warm). Add jelly and vinegar to pan. Cook and stir scraping pan; bring to boil. Boil 5 minutes, reducing slightly. Stir in cream; heat to boil. Pour over chicken.

Serves 4.