Prep 15 mins
Cook 30 mins
I got this from my mother; this is from a yellowed, crumbling magazine insert, so who knows where it came from, or how old it is! (Could go back to the late 1960s.)
- 1⁄2 cup red onion, chopped
- 1 1⁄2 teaspoons minced fresh thyme or 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon salt, divided
- 16 ounces boneless skinless chicken breasts
- 1⁄3 cup raspberry preserves or 1⁄3 cup apricot preserves or 1⁄3 cup peach preserves or 1⁄3 cup blackberry preserves
- 2 tablespoons balsamic vinegar
- 1⁄4 teaspoon ground black pepper
- Spray a nonstick skillet with cooking spray and heat over medium-high heat. Add onion and saute for 5 minutes. Sprinkle onion with thyme and 1/4 teaspoons salt.
- Add chicken to pan; saute 6 minutes on each side, or until done. Remove chicken from pan and keep warm.
- Reduce heat to medium. Add 1/4 teaspoons salt, preserves, vinegar, and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken and serve immediately.
This was delicious and it seemed like such a fancy dish! I used regular raspberry preserves because that is what I had no hand, but next time I would definitely use seedless. I also used yellow onion instead of red onion. I served this with white rice and broccoli. Thank you for posting, I will make this again!
Wow, what a GREAT taste! I used sugar-free raspberry preserves. My only suggestion would be to flatten out your chicken to an even thickness, so it cooks evenly. Delish, thanks!