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Old 01-07-2005, 03:36 PM   #1
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REC--Raspberry-Balsamic Chicken

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.
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Old 01-07-2005, 03:44 PM   #2
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this one is a must try, thanks pa.
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Old 01-07-2005, 03:46 PM   #3
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Welcome! I'm thinking leftovers would be great on a salad, too!
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Old 01-11-2005, 02:54 PM   #4
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pa, i made this using blackberry preserves and pork loin medallions. it was pretty good the night i made it, but it was really outstanding as leftovers today, served warm over mesculun salad, with the sauce as the dressing, and a side of potato chips. gonna make this one again...
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Old 01-11-2005, 03:05 PM   #5
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That sounds excellent Bucky. What a great idea to use pork, too! I'm glad you liked it!
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Old 01-11-2005, 03:18 PM   #6
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hmmmm....pork chops in the freezer....blackberry preserves in the cupboard.....hmmmmm......
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Old 01-11-2005, 03:55 PM   #7
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Quote:
Originally Posted by mudbug
hmmmm....pork chops in the freezer....blackberry preserves in the cupboard.....hmmmmm......
I think I know what Mud's having for dinner tomorrow!
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Old 01-11-2005, 03:57 PM   #8
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I think you are right, PA.
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