Raspberry and Roasted Red Pepper Chicken Fillets

Ingredients

• 2 tablespoons flour
• 1 teaspoon seasoning salt
• 4 boneless chicken fillets (about 1 3/4 pound)
• cooking spray
• 1/2 cup jarred roasted red pepper
• 1/4 cup sliced green onion
• 3/4 cup red paspberry preserves
• 1/4 cup water
• 1 tablespoon cornstarch
• 1 tablespoon cream sherry
• 1/2 teaspoon dried mint

Directions

1. 1

   Preheat a large sauté pan on medium-high heat for 2-3 minutes. Combine flour and seasoned salt in a large ziploc bag; add chicken and shake to coat. Alternatively, place flour mixture into a pie plate or pan and dredge the chicken in it.

2. 2

   Remove pan from heat and coat with cooking spray. Place chicken in the pan; cover and cook 2-3 minutes on each side or until chicken is browned.

3. 3

   Cut peppers lengthwise into 1/4-inch srips; combine with sliced green onions and add to chicken, rotating the chicken so it is on top. Cook 2-3 more minutes or until onions and peppers are softened.

4. 4

   Whisk raspberry preserves, water, cornstarch, sherry and dried mint in a small bowl until blended. Reduce heat to low and stir in raspberry mixture; simmer 10 minutes, turning chicken occasionally to coat with sauce, until chicken reaches an internal termperature of 165°F.

5. 5

   Serve chicken right away.