When Chris doesn't feel like cooking, she doesn't make this Raspberry-Balsamic Chicken:
1 tsp. vegetable oil
1/2 c. chopped onion
1/2 tsp. dried thyme
1/2 tsp. salt, divided
4 boneless, skinless chicken breast halves
1/3 c. seedless raspberry preserves (or other favorite flavor of preserves)
2 T. balsamic vinegar
1/2 tsp. black pepper
Heat oil in large nonstick skillet over medium-high heat until hot. Add onion; saute 5 minutes. Sprinkle thyme and 1/4 tsp. salt over chicken. Add chicken to pan; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
Reduce heat to medium. Add 1/4 tsp. salt, preserves, vinegar, and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken and serve immediately.
1 comment:
If you like mixing raspberries and meat, you should look for a bottle of Bronco Bob's Roasted Raspberry Chipotle sauce at your local grocery store. It tastes delicious on cooked pork.
Isn't this fun?
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