1 Tbsp. olive oil
1 red onion, thinly sliced
1 1/2 lb. chicken breast halves (4 breasts)
1/2 tsp. salt
1/3 tsp. ground pepper (1 1/2 oz. each)
1 c. cranberry-apple drink
3/4 c. raspberries (fresh)

YOU CAN USE CRAN-RASPBERRY JUICE ALSO.

Heat oil in a large nonstick skillet. Add onion; sauté 12 minutes until translucent. Remove onion from pan and set aside. Season chicken breasts with salt and pepper. Add to pan and cook over medium heat only until surfaces slightly brown. Add juice to pan and continue cooking until chicken is cooked through, about 12 minutes. Remove chicken from pan and remove skin. Add onion to skillet. Cook until liquid has a syrupy consistency. Add raspberries; heat through. Serve chicken breasts topped with raspberry sauce.