Raspberry-Orange Chicken

Directions

1. 1
   Season the chicken breasts to taste with salt and pepper.
2. 2
   Melt 1 tablespoon of butter in a large skillet over medium heat.
3. 3
   Sear, and cook until browned on both sides and the juices run clear, about 10 minutes.
4. 4
   Remove chicken and keep warm.
5. 5
   Melt remaining 1 tablespoon of butter in skillet; stir in onion and cook until translucent, 3 to 4 minutes.
6. 6
   Pour in red wine vinegar, orange juice, and chicken broth; increase heat to medium-high, and bring to a boil.
7. 7
   Stir in the cornstarch and water mixture, and cook until the sauce thickens and turns clear, 1 to 2 minutes.
8. 8
   Reduce heat to medium, and stir in the raspberries and orange segments; cook for 2 minutes until softened.
9. 9
   Add the chicken breasts to the sauce, and cook to reheat.
10. 10
    Serve chicken with sauce spooned over it.