Total Time
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.)

Ingredients Nutrition


  1. 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.
  2. Add chicken to pan; saute 6 minutes on each side, or until done. Remove chicken from pan and keep warm.
  3. 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.
Most Helpful

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!

Karabea April 24, 2010

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!

yogiclarebear October 20, 2007