2 lg. whole chicken breasts (split in half, skinned, boned)
Sprinkle of salt
2 tbsp. butter
1/4 c. finely chopped onion
3 tbsp. raspberry jelly
3 tbsp. wine vinegar
1/4 c. cream

Sprinkle chicken with salt. Melt butter in skillet. Cook chicken 5 minutes and turn. Add onion around edges of chicken in skillet. Cook chicken 5 minutes more or until tender and golden and onion is tender. Remove chicken from skillet; keep warm. Add jelly and vinegar to skillet. Cook and stir, scraping up bits in the pan. Bring to full boil; boil 1 minute or until slightly reduced. Stir in cream; heat to boiling. Pour sauce over chicken. Serve with fresh vegetables. Yield: 4 servings.