Chicken w/ Raspberry, Balsamic & Red Onion Sauce
Okay here's another one that I really like and is suuuper easy to make:
- 2 teaspoon olive oil
- 1/2 cup chopped red onions
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Kosher salt
- 2 skinless chicken breasts
- 1/3 cup preserves (I like to use either black cherry or raspberry)
- 2 Tablespoon balsamic vinegar
- 1/4 teaspoon ground black pepper
Sprinkle thyme and 1/4 tsp salt over chicken breasts. Heat 1
tsp oil in skillet at medium high heat. Place chicken in skillet and
cook until done. Set aside.
In another skillet or saucier, heat the remaining oil at medium high
heat. Add and saute red onions for about 10 minutes. Lower heat to
medium and add remaining salt, pepper, preserves and balsamic vinegar.
Stir until the preserves melt and sauce is almost to a simmer. Spoon
sauce over chicken.
Serves 2 (but I think there is enough sauce for 4 chicken breasts)
I like to serve this with steamed asparagus or broccoli and couscous on the side.