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Caramelized Onions

• 1 tablespoon olive oil
• 2 large OsoSweet onions, sliced

Preheat a large skillet over medium heat, add 1 tablespoon olive oil, and swirl to coat the bottom of the pan. Add onions and sauté 10 to 15 minutes, stirring often, until they are golden brown. Set aside and keep warm.

Chicken Breasts

• 14 skinless chicken breast halves, rinsed and dried on paper towel
• Coarse salt and freshly ground black pepper
• 1 tablespoon olive oil

Preheat a large skillet over medium heat until hot. Season the chicken breasts with salt and pepper. Pour olive oil into the skillet and swirl to coat the bottom of the pan.

Reduce heat to medium-low. Place chicken breasts into the skillet and cook 4 minutes until brown; then turn and cook 4 more minutes. Turn the chicken and cook 2 minutes more on each side, for a total of 10 minutes. Check meat for doneness, and if completely cooked, transfer it to a serving platter; cover to keep warm. Reserve pan drippings.

Raspberry Chipotle Sauce

• 1/2 cup diced OsoSweet onion
• 2 cloves garlic, minced
• 2 teaspoons canned chipotle chiles in adobo, chopped
• 1 12-ounce package frozen raspberries, thawed
• 1/4 cup raspberry vinegar
• 1 tablespoon balsamic vinegar
• 2 tablespoons seedless raspberry jam
• 1 tablespoon chicken stock or broth
• 1 teaspoon coarse salt
• Freshly ground black pepper
• Fresh raspberries, for garnish (optional)

Add sweet onion and garlic to skillet drippings and sauté 2 minutes until the onion is soft. Stir in chipotle chiles and cook 1 minute more, stirring constantly. Add thawed raspberries with their liquid, vinegars, raspberry jam, chicken stock, and salt and pepper. Cook the sauce 10 minutes, stirring occasionally, until it thickens. If desired, strain the sauce before serving.

To serve, top each chicken breast with caramelized sweet onions and spoon some of the sauce around the plate. Garnish with fresh raspberries, if desired.

Recipe serves 4.