REC--Raspberry-Balsamic Chicken

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PA Baker

Master Chef
Sep 1, 2004
USA, Pennsylvania
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.


Chef Extraordinaire
Aug 19, 2004
My mountain
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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