|3 tablespoons||Olive oil|
|½ cup||Diced red onion|
|1 teaspoon||Dried thyme|
|4||Boneless; skinless chicken|
|Salt and pepper|
|⅓ cup||Seedless raspberry preserves|
|2 tablespoons||Balsamic vinegar|
Directions: In a large saut pan, heat the olive oil. Saut the red onion over low heat until tender, about 5-7 minutes. Rub the dried thyme, salt and pepper onto the chicken breasts. Place chicken into pan and saut for 6 minutes on each side until golden and cooked through. Remove chicken from pan and keep warm. To the same pan, add the raspberry preserves and balsamic vinegar. Stir constantly until preserves melt. Spoon over chicken and serve.
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