Raspberry-balsamic glazed chicken

Yield: 4 Servings

Measure Ingredient
1 teaspoon Vegetable oil
½ cup Red onion, chopped
½ teaspoon Dried thyme
½ teaspoon Salt
4 eaches Chicken breast halves without skin, boned
⅓ cup Raspberry jam
2 tablespoons Balsamic vinegar
¼ teaspoon Pepper

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion; saute 5 minutes. Cobine thyme and ¼ teaspoon salt; sprinkle over chicken. Add chicken to skillet; saute 6 minutes on each side or until done. Remove chicken from skillet; keep warm. Reduce heat to medium-low. Add ¼ teaspoon salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon rasperry sauce over chicken.

Posted to CHILE-HEADS DIGEST V3 #ICK Recipe by: Cooking Light Magazine From: Anne Smith <aw221@...> Date: Tue, 03 Mar 1998 21:24:20 ~0800

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