1Sprinkle both sides of chicken with salt and pepper. Melt butter in large nonstick skillet over medium high heat.
2Add chicken and cook for 3 minutes per side or til browned. Transfer chicken to a plate, cover and keep warm.
3reduce heat to medium. Add onions to the skillet, cook, stirring for 2 to 3 minutes or til tender. Whisk in broth, jam, and vinegar
4Return chicken to the skillet. Cook 4 more minutes per side or til done. Internal temperature should read 170.Serve chicken and sauce with cucumber slices and long grain and wild rice. Refrigerate leftovers. Serves 4.