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.
We really enjoyed this recipe. Made as printed and it turned out great. Next time with the raspberry jelly I may add a pinch of cayenne pepper. Then I want to make it again with orange marmalade and serve with jasmine rice. Thank you for posting. Great and so easy.
One word -- amazing!!
Very yummy. i added a few more spices - garlic and basil, but otherwise followed the recipe. Very easy, and the sauce is perfect - I will be making this again many times in the future.
I made this last night for my family and it was loved by all. The thyme combines with the raspberry jam went so well together. I did only use 1 1/2 T. of the vinegar as my family likes it but not too strong. We loved this dish. thank you for sharing with us, its a winner at our home.
Divine! We all really enjoyed this wonderful recipe. I didn't have seedless preserves, so I used my own home canned raspberry jam and it worked out just fine. I thought the thyme was a great herb for the chicken breasts, but it was the raspberry sauce that really added a wonderful touch to whole dish. This is definitely at the top of my list of favorites! Thank you for posting your recipe, emma1222. Made for Spring 2013 Pick-A-Chef.
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.
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!
Just made this tonight, very yummy. I was trolling for quick and easy chicken recipes, came across this and it was a lifesaver. Lots of flavor and not a lot of time. I had Stonewall Kitchen Seedless Raspberry Jam on hand and it worked great. Only 2 thingsI would do differently next time: remove the red onions after saut?ing them, because they browned too much while cooking the chicken; use fresh thyme rather than dried. Thanks!
The first time I made this, I made it as written it was only "okay". The balsamic was a little overpowering for my taste. So, I made it again tonight. I added another spoonful of Raspberry preserves, put a little less balsamic vinegar, used WHITE onions, and added chopped roasted almonds in the sauce. It was perfect!