PA Baker
Master Chef
Raspberry-Balsamic Chicken
1 tsp vegetable oil
½ c chopped red onion
1 ½ tsp minced fresh or ½ tsp dried thyme
½ tsp salt, divided
4 (4 oz) skinned, boned chicken breast halves
1/3 c seedless raspberry preserves
2 Tbsp balsamic vinegar
¼ tsp black pepper
Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion; sauté 5 minutes. Sprinkle thyme and ¼ tsp salt over chicken. Add chicken to pan; sauté 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.
Serves 4
*Other fruit preserves, such as apricot, blackberry, or peach, will also work in this recipe.[/i]
1 tsp vegetable oil
½ c chopped red onion
1 ½ tsp minced fresh or ½ tsp dried thyme
½ tsp salt, divided
4 (4 oz) skinned, boned chicken breast halves
1/3 c seedless raspberry preserves
2 Tbsp balsamic vinegar
¼ tsp black pepper
Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion; sauté 5 minutes. Sprinkle thyme and ¼ tsp salt over chicken. Add chicken to pan; sauté 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.
Serves 4
*Other fruit preserves, such as apricot, blackberry, or peach, will also work in this recipe.[/i]
