Monday, November 10, 2008

Raspberry-Balsamic Chicken

My husband just reminded me that I hadn't made this one in a while. So it will probably hit the menu sometime next week. Pete doesn't request food very often--he just doesn't care, this is evidenced in the fact that he has a 30 inch waistline!! Crazy man. I wish I didn't care, but alas, I love food!! In fact, I think I'm going to go eat a cookie! :) Happy cooking!

Raspberry-Balsamic Chicken

Time: approx. 30 minutes

1 tsp vegetable oil
½ cup chopped onion
½ tsp dried thyme
½ tsp salt
4 skinned, boned chicken breast halves
1/3 cup seedless raspberry preserves
2 Tbsp balsamic vinegar
¼ tsp black pepper

1. Heat oil in a non-stick skillet over med-high heat. Add chopped onion and sauté for 5 minutes.
2. Sprinkle thyme and salt over the chicken, then add the chicken to the pan. Saute for approx. 6 minutes on each side (or until chicken is done clear through).
3. Remove chicken from the pan. Reduce heat to medium.
4. Add preserves, vinegar and pepper stirring constantly until the preserves melt. Spoon the sauce over the chicken and serve.

Another recipe from my mother in law (I believe it's a Cooking Light recipe)

1 comment:

Sophie said...

This dish is something for me! Pure deliciousness !