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Raspberry Balsamic Chicken (Pam Turner, CHF member)
Ingredients:
  • 1 tsp vegetable oil
  • ½ cup chopped red onion
  • 1 ½ tsp minced fresh or ½ tsp dried thyme
  • ½ tsp salt, divided
  • 4 4oz skinned, boned checken breast halves
  • 1/3 cup seedless raspberry preserves
  • 2 tbsp balsamic vinegar
  • ¼ tsp black pepper
  

Heat oil in large nonstick skillet over medium-high heat until hot. Add onion; sautè 5 minutes. Sprinkle thyme and ¼ tsp salt over chicken. Add chicken to pan; sautè 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Reduce heat to medium. Add ¼ tsp salt, preserves, vinegar, and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken, and serve immediately.

Yield: 4 servings (serving size: 1 chicken breast half, and 2 tbsp sauce)
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