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Raspberry Balsamic Chicken
1 tsp. veg. oil
1/2 c. chopped red onion
1 1/2 tsp. minced fresh thyme
(or 1/2 tsp dried thyme)
1/2 tsp salt, divided
4 skinned and boned chicken breasts
1/3 c. seedless raspberry preserves
2 T. balsamic vinegar
1/4 tsp. black pepper
Instructions
Heat oil in a large skillet over med-hi heat until hot - add onion, saute 5 min. Sprinkle thyme and 1/4 tsp salt over chicken. Add chicken to pan, saute six min. on each side or until done. Remove chicken from pan and keep warm. Reduce heat to med. Add 1/4 tsp. salt, preserves, vinegar and pepper to pan. Stirring constantly until preserves melt. Spoon sauce over chicken and serve immediately.
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