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Onion-Topped Chicken with Berry Sauce

 Onion-Topped Chicken with Berry Sauce
I created this recipe by mistake...but now it's part of my regular dinner menus. A strawberry and spinach salad would be a tasty accompaniment.—Katie Sloan, Charlotte, North Carolina
4 ServingsPrep: 35 min. Cook: 30 min.

Ingredients

  • 4 bone-in chicken breast halves (8 ounces each)
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1 medium onion, thinly sliced
  • 1 celery rib, thinly sliced
  • 1/2 small green pepper, thinly sliced
  • 1 cup chicken broth
  • 1 cup seedless strawberry jam
  • 1/3 cup orange juice
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

Directions

  • Sprinkle chicken with salt. In a large skillet, brown chicken in
  • butter on all sides. Remove and keep warm.
  • In the same pan, saute the onion, celery and green pepper in
  • drippings until tender. Add the broth, jam, orange juice, vinegar,
  • parsley, and thyme. Cook and stir until jam is melted.
  • Return chicken to the pan. Cover and cook for 30-35 minutes or until
  • chicken juices run clear. Serve chicken with sauce. Yield: 4
  • servings.

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Onion-Topped Chicken with Berry Sauce (continued)

Nutritional Facts: 1 chicken breast half with 2/3 cup berry sauce equals 547 calories, 16 g fat (6 g saturated fat), 127 mg cholesterol, 686 mg sodium, 60 g carbohydrate, 1 g fiber, 40 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.