- 1/2 cup chopped red onion
- 2 teaspoons vegetable oil
- 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, divided
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/3 cup seedless raspberry preserves
- 2 tablespoons balsamic vinegar
- 1/8 teaspoon pepper
- In a nonstick skillet, saute onion in oil until tender. Meanwhile, sprinkle thyme and 1/4 teaspoon salt over chicken; add to skillet. Cook for 5 minutes on each side or until chicken juices run clear. Remove to a serving plate and keep warm.
- In the same skillet, add the preserves, vinegar, pepper and remaining salt. Cook and stir over medium-low heat until preserves are melted and sauce is heated through. Serve with chicken. Yield: 4 servings.
Originally published as Raspberry Thyme Chicken in Light & Tasty October/November 2002, p44
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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