Raspberry Balsamic Chicken

"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."
 
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photo by pate g. photo by pate g.
photo by pate g.
photo by pate g. photo by pate g.
photo by pate g. photo by pate g.
photo by pate g. photo by pate g.
photo by SharonChen photo by SharonChen
Ready In:
20mins
Ingredients:
8
Serves:
4
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ingredients

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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

  1. 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.
     
  2. 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.
     
  3. 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.
     
  4. added a large smashed garlic clove to the onion. used olive oil, ginger preserves with whiskey, 1/4 t ginger powder, raspberry balsamic and extra cracked black pepper. delicious!
     
  5. BIG HIT!!! Everyone loved this. Used good quality balsamic and served with wild rice blend!! Great recipe and SO EASY
     
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Tweaks

  1. Excellent flavor! Quick and easy. Used chicken tenders instead of breasts. Used 3 T. balsamic vinegar to make sauce thinner. Didn't seem to change flavor much. Will definitely make again and again.
     
  2. 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.
     
  3. 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.
     
  4. Good stuff! I used cherry instead of raspberry b/c that's what I had on hand.I had thicker chicken breasts so mine took a little longer to cook.I also used Nature's Seasonings instead of salt and pepper.It still turned out great! Thanks for the suggestion Judy in Hawaii!!!
     

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