Strawberry Balsamic Chicken

This is a quick and easy recipe for those busy nights and it is so good! You wouldn't know it is low in calories.
Perfect for spring!

Strawberry Balsamic Chicken
4 chicken breasts
1 cup whole wheat flour
1 cup whole wheat bread crumbs
1 egg, lightly beaten
salt and pepper to taste

Sauce
1 Tbs. Olive oil
1/4 cup white onion, chopped
1 garlic clove
1/3 cup low sodium chicken broth
1/3 cup strawberry preserves (with strawberry chunks!)
3 Tbs. balsamic vinegar

Place flour, egg, and bread crumbs in three separate flat dishes. Flatten chicken breasts with meat tenderizer or placing between two pieces of plastic wrap and hitting with a roller pin until chicken is evenly 1/2 inch thick. Salt and pepper chicken on both sides to taste. Dredge chicken in flour until well coated. Dip into egg to cover. Shake off excess and dredge in bread crumbs until well coated. Place on dry tray and place in fridge for 5-10 minutes.
While your chicken is resting, start your sauce.
In small sauce pan, heat oil on medium heat. Add onions and cook for 3 minutes, add garlic and allow to cook until lightly golden brown and tender. Add chicken broth, strawberry preserves, and balsamic vinegar. Mix well. Cook on medium high heat until sauce thickens to a syrup consistency, about 10 to 15 minutes.
In large pan, heat 1 Tbs. olive oil on medium high heat. Cook chicken for 2-3 minutes on each side and the crust is nicely browned. Allow to rest at least 5 minutes.
Pour warm sauce over chicken and serve with Roasted Garlic Asparagus and refreshing Cole Slaw.

Recipe inspired by Taste of Home magazine