Amarante
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 Thu, Nov 12 2015, 7:49 pm
This is very simple and delicious. I've always made with raspberry preserves.
My slight tweaks
I double everything but the chicken because I like more sauce
I slightly pound the chicken breasts but not so much that they are a cutlet
I thinly slice the onion
Raspberry Balsamic Chicken
Cooking Light
Other fruit preserves, such as apricot, blackberry, or peach, will also work in this recipe.
Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
Ingredients
1 teaspoon vegetable oil
Cooking spray
1/2 cup chopped red onion
1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
1/2 teaspoon salt, divided
4 (4-ounce) skinned, boned chicken breast halves
1/3 cup seedletss raspberry preserves
2 tablespoons balsamic vinegar
1/4 teaspoon pepper
Preparation
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion; sauté 5 minutes. Combine thyme and 1/4 teaspoon salt; sprinkle over chicken. Add chicken to skillet; sauté 6 minutes on each side or until done. Remove chicken from skillet; keep warm. Reduce heat to medium-low. Add 1/4 teaspoon salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon raspberry sauce over chicken.
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