Directions:
- In a nonstick skillet, saute onion in oil until tender. Meanwhile, sprinkle thyme and 1/4 teaspoon salt over chicken; add to skillet. Cook for 5 minutes on each side or until chicken juices run clear. Remove to a serving plate and keep warm.
- In the same skillet, add the preserves, vinegar, pepper and remaining salt. Cook and stir over medium-low heat until preserves are melted and sauce is heated through. Serve with chicken. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 113.34 Kcal (475 kJ) | ||
| Calories from fat | 28.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.12g | 5% | |
|---|---|---|---|
| Cholesterol | 16.73mg | 6% | |
| Sodium | 384.94mg | 16% | |
| Potassium | 120.99mg | 3% | |
| Total Carbs | 14.99g | 5% | |
| Sugars | 2g | 8% | |
| Dietary Fiber | 0.46g | 2% | |
| Protein | 5.9g | 12% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 9.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 143 Kcal (599 kJ) | ||
| Calories from fat | 35.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.94g | 5% | |
|---|---|---|---|
| Cholesterol | 21.1mg | 6% | |
| Sodium | 485.67mg | 16% | |
| Potassium | 152.65mg | 3% | |
| Total Carbs | 18.91g | 5% | |
| Sugars | 2.52g | 8% | |
| Dietary Fiber | 0.58g | 2% | |
| Protein | 7.44g | 12% | |
| Vitamin C | 2.4mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 12.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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