Community Pick
Raspberry Balsamic Chicken
photo by pate g.
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 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
- Heat oil in a large nonstick skillet over med-high heat, add onion and saute 5 minutes.
- Sprinkle thyme and 1/4 tsp salt over chicken.
- Add chicken to pan; saute 6 minutes on each side.
- Remove chicken from pan and keep warm.
- Reduce heat to medium, add 1/4 tsp salt, preserves, vinegar, and pepper to pan, stirring until preserves melt.
-
To Serve:
- Spoon sauce over chicken and serve immediately. OR Return chicken to pan and coat chicken evenly, serve immediately.
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Reviews
-
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.
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First review: I love this dish. I made it with chicken thighs as I prefer that cut. It needed a little longer cooking time, but otherwise worked out very well. I think this would also work well with pork. Later review: Well, I decided to take my own suggestion and make this with pork medallions - thickish slices of pork tenderloin that I flattened with a mallet. I used bilberry jam and a yellow onion (because I had no red), and added about 1/3 c. broth to make more of a sauce. As before, I returned the sauted meat to the pan and cooked together briefly with the sauce. Extremely well received.
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Tweaks
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I made this tonight. Only change I made was the use of pear preserves instead of raspberry. It was great. My husband does not like chicken that much. However, this sauce was so good - that he had two pieces. The only other change to the direction was that I added the preserves, balsamic vinegar and pepper in a bowl and mixed before I put in the skillet. This allowed the flavors to blend just a bit before heated. This was very easy to make and oh so good! Thank you for posting.
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Absolutely Delicious,very easy to make. I used boneless skinless chicken thighs, shallots instead of red onions, 1/2 cup sugar free raspberry preserves & doubled the amount balsamic vinegar. I added the chicken back to the pan and simmered for a few minutes. We love the flavor of the raspberry & balsamic vinegar. KelBel I will be making this again & often, thank you for the recipe.
RECIPE SUBMITTED BY
KelBel
United States