Raspberry Balsamic Chicken

KelBel's Note:

A light, fruity chicken dish, only 4 WW points, but you would never know. Other fruit preserves, such as apricot, blackberry, or peach will also work in this recipe.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 teaspoon vegetable oil
• 1/2 cup red onion, chopped
• 1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme
• 1/2 teaspoon salt, divided
• 4 (4 -6 ounce) boneless skinless chicken breasts
• 1/3 cup seedless raspberry preserves
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon black pepper

Directions:

1. Heat oil in a large nonstick skillet over med-high heat, add onion and saute 5 minutes.
2. Sprinkle thyme and 1/4 tsp salt over chicken.
3. Add chicken to pan; saute 6 minutes on each side.
4. Remove chicken from pan and keep warm.
5. Reduce heat to medium, add 1/4 tsp salt, preserves, vinegar, and pepper to pan, stirring until preserves melt.
6. To Serve:.
7. Spoon sauce over chicken and serve immediately. OR Return chicken to pan and coat chicken evenly, serve immediately.

Reviews

[retiree09]

This was absolutely scrumptious! Although, I didn't have raspberry jam or red onions, so I used strawberry jam and white onions; and I thinly sliced the onions instead of chopping them. Then I browned the chicken first, set it aside to keep warm, then did the onions, etc. Then returned the chicken to sauce and simmered covered an additional 15 minutes, turning once or twice. This is definitely a keeper.

[DebC]

This is so good! I use chicken tenders and pound them thin. I also dredge them in flour (very light) before I saute them. We love this.

[Kira#]

I love the idea of the raspberry/vinegar flavouring. I followed the recipe for the sauce, only difference being I doubled it and used more pepper than instructed. I cooked the chicken with onions and a bit of garlic and then put it in the oven with cous cous, sultanas and spinach. Delicious!