Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  chicken tenders
  1 1/2    tablespoons  butter
     1/2           cup  canned low-salt chicken broth
  6        tablespoons  raspberry vinegar
     1/4           cup  sliced green onions
  2          teaspoons  honey
     1/3           cup  fresh raspberries -- or frozen
                        -- unsweetened, thawed

Preparation:

Sprinkle chicken with salt and pepper. melt butter in heavy large skillet over medium high heat. Add chicken and saute until cooked through; about 3 minutes per side. Transfer chicken to plate. Add broth and sugar to vinegar to skillet. Boil 5 minutes stirring up browned bits. Add onions and honey then half of the berries. Cook until sauce thickens and the berries begin to fall apart, about 2 minutes. Return chicken to sauce; heat through, about 1 minute. Season with salt and pepper. Transfer chicken and sauce to plates. Sprinkle with remaining berries.

Nutritional Information:

118 Calories (kcal); 9g Total Fat; (61% calories from fat); 1g Protein; 12g Carbohydrate; 23mg Cholesterol; 90mg Sodium