1 teaspoon vegetable oil
1/2 cup chopped red onion
1/2 teaspoon dried thyme
1/2 teaspoon salt (divided)
4 (4 ounce) chicken breast halves
1/3 cup seedless raspberry preserves
2 tablespoons balsamic vinegar
1/4 teaspoon black pepper
Tip: Other fruit preserves, such as apricot, blackberry, or peach, will also work in this recipe.
Preparation (30 minutes):
1. Heat oil in a large, nonstick skillet over medium-high heat until hot. Add onion; sauté 5 minutes. Sprinkle thyme and 1/4 teaspoon salt over chicken. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm.
2. Reduce heat to medium. Add 1/4 teaspoon salt, preserves, vinegar, and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken and serve immediately.
David serves the Raspberry-Balsamic Chicken with rice cooked in chicken broth and some green vegetables ... Enjoy!