Raspberry-Balsamic Chicken
1 t vegetable oil
1/2 cup chopped red onion
1 1/2 t minced fresh or 1/2 t dried thyme
1/2 t salt, divided
4 (4 oz) boneless, skinless chicken breasts
1/3 cup seedless raspberry preserves
2 T balsamic vinegar
1/4 t black pepper
-Heat oil in large nonstick skillet over medium-high heat until hot. Add onion; saute' 5 minutes. Sprinkle thyme and 1/4 t salt over chicken. Add chicken to pan; saute' 6 minutes on each side or until done. Remove chicken from pan; keep warm.
-Reduce heat to medium. Add 1/4 t salt, preserves, vinegar, and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken, and serve immediately.
Yield: 4 servings (1 breast and 2 T of sauce)
THM - E - Use a no sugar added jam.
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