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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I got this from my mother; this is from a yellowed, crumbling magazine insert, so who knows where it came from, or how old it is! (Could go back to the late 1960s.) Ingredients:
1/2 cup red onion, chopped |
1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme |
1/2 teaspoon salt, divided |
16 ounces boneless skinless chicken breasts |
1/3 cup raspberry preserves or 1/3 cup apricot preserves or 1/3 cup peach preserves or 1/3 cup blackberry preserves |
2 tablespoons balsamic vinegar |
1/4 teaspoon ground black pepper |
Directions:
1. Spray a nonstick skillet with cooking spray and heat over medium-high heat. Add onion and saute for 5 minutes. Sprinkle onion with thyme and 1/4 teaspoons salt.
2. Add chicken to pan; saute 6 minutes on each side, or until done. Remove chicken from pan and keep warm.
3. Reduce heat to medium. Add 1/4 teaspoons salt, preserves, vinegar, and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken and serve immediately.
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