Prep 10 mins
Cook 20 mins
This is so good. It is easy and great for when your having company - it looks pretty. Serve with wild rice and fresh green beans
- Heat oil in large skillet and saute onion about 5 min.
- Add chicken and sprinkle with thyme, salt and pepper.
- Cook chicken 6-8 minutes per side.
- Remove and keep warm.
- Add jam and balsamic vinegar, stir to scrape brown bits and jam melts.
- serve over chicken.
I used Smucker's sugar-free seedless black raspberry jam and it still came out beautifully. I, however, omitted the oil and the onion. The thyme added a lovely flavor contast with the raspberry. I also added a sprinkling of cinnamon in the sauce. Yum! As an accompaniment, I made a mix of brown and wild rices, some golden rasins, cherry-flavored craisins, and yet another sprinkling of cinnamon. I cooked the rices in water mixed with a fresh-squeezed orange. It was like having dessert for dinner. However, none of us were florred, but we all enjoyed it. Thank you. (I'm sure if I had any onions, it would taste even better)
Good flavour, and a dish I will make again, I just didn't find the colour of the sauce particularly appealing. Maybe Aus. balsamic vinegar is very dark, but it turned out a strange colour. I fixed this by adding heaps of fresh chopped parsley. Thanks for a quick and tasty recipe though.
I used current/raspberry jam. Added a little wine to the pan as the chicken cooked to keep it from drying out. Also, the second time I didn't bother to remove the chicken from pan - just pushed the side and stirred up jam and balsamic in the center. Made it again - with chicken thighs and also added sliced mushrooms to the sauce. Mighty fine! for P-A-R-T-Y 09