12 oz Balsamic vinegar
12 oz Raspberries at room temperature
2 tblsp brown sugar
12 Chicken tenderloins
1/2 – 3/4 stick butter melted and heated for pan frying
Combine vinegar, raspberries and brown sugar then blend or puree.
Heat to a simmer and allow to cook down
Meanwhile sautee chicken in butter.
Add about 1/4 cup of raspberry sauce in with chicken after turning
To serve place chicken on a plate and spoon raspberry sauce over the top
