Raspberry Thyme Chicken

posted by 2 years ago


½ cup red onion, chopped

2 tsp canola oil

1½ tsp fresh thyme, minced

½ tsp salt, divided

4 boneless, skinless chicken breast halves (about 1 pound)

1/3 cup seedless raspberry preserves

2 Tbs balsamic vinegar


Place 2 of the chicken breasts inside a large, heavy-duty plastic freezer bag. Partially seal the end of the bag, leaving a slight gap so air can escape. Using the smooth head of a tenderizing mallet or a rolling pin, pound the meat in even strokes, working from the center out (be careful not to tear the plastic), to a uniform thickness of about 1/3 inch. Repeat this process with the remaining chicken in a new plastic bag. In a nonstick skillet, sauté the onion in oil until tender. Sprinkle thyme and ¼ tsp salt over chicken; add to skillet. Cook for 5 minutes on each side or until juices run clear. Remove chicken and keep warm. Add the preserves, vinegar, tsp pepper, and remaining salt to skillet. Cook and stir over medium-low heat until preserves are melted and sauce is heated through. Spoon onto a serving platter; top with chicken. (Serves: 4)

tags:  raspberry thyme chicken, chicken, poultry, easy, sauces
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