RASPBERRY BALSAMIC CHICKEN

This recipe is from a community fire department cookbook in West Texas. This recipe was submitted by a lady in Lubbock.

1 tsp oil

cooking spray

1/2 cup chopped red onion

1 1/2 tsp minced fresh or 1/2 tsp dried thyme

1/2 tsp salt, divided

4 skinless, boneless chicken breasts, halved

1/3 cup seedless raspberry preserves

2 tbsp balsamic vinegar

1/4 tsp pepper

Heat oil in a large skillet that has been sprayed with the cooking spray over medium heat until hot. Add onion and sauté 5 minutes. 

Combine the thyme and 1/4 teaspoon of the salt; sprinkle over the chicken. Add chicken to the skillet and cook 6 minutes on each side or until done. Reduce heat under the skillet to medium low. In a small bowl, stir remaining salt, preserves, vinegar and pepper together; add to the skillet and cook, stirring gently until preserves melt. Serve sauce over the chicken.

Yield: 4 servings

file photo for reference only - not this exact recipe