4 boneless skinless chicken breast halves about 1 1/4 pounds
1/4 cup all-purpose white flour
1 tsp salt
1/2 tsp ground black pepper
1 Tbs olive oil
***SAUCE***
1/2 cup chopped onions
1 tsp sugar
3/4 cup fat-free chicken broth
1/4 cup dried currents
1 1/2 tsp chopped fresh rosemary
1 Tbs balsamic vinegar
1/2 tsp cornstarch


To flour and cook chicken breasts, follow Basic Recipe.
Reduce heat to medium-low. Add onions and sugar to the skillet and cook, stirring, about 2 minutes, or until they are begin to color.
Add chicken broth, currants and rosemary to the skillet. In a small bowl, stir together vinegar and cornstarch. Stir mixture into the sauce and bring to a simmer. Cook about 2 minutes, or until thickened and slightly reduced. Spoon over the chicken breasts.