3 whole chicken breasts, skinned & halved
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. reduced calorie butter
1 c. chablis or apple juice
1/4 c. apple or currant jelly
1/2 c. raisins

Sprinkle chicken with salt and pepper. In large skillet melt butter. Cook chicken until light golden brown about 4 minutes on each side. Add wine or apple juice to pan dripping, simmer until jelly is melted, stirring constantly. Return chicken to skillet, baste chicken with sauce, add raisins, cover, simmer about 20 to 30 minutes or until chicken is tender.