1 1/2 tsp minced fresh or 1/2 tsp dried thyme ( to taste)
1/2 tsp salt, divided
4 (4 oz.) boneless skinless chicken breast halves
1/3 cup seedless raspberry preserves
2 Tbsp. balsamic vinegar
1/4 tsp. black pepper
Instructions
Heat oil in large nonstick skillet over medium-high heat until hot. Add onion; saute 5 minutes. Sprinkle thyme and 1/4 tsp salt over chicken. Add chicken to pan; saute 6 minutes on each side or until done. Remove chicken from pan; keep warm.
Reduce heat to medium. Add 1/4 tsp salt, preserves, vinegar, and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken, and serve immediately.
Originally Submitted
4/22/2012
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