Ingredients

The following ingredients have 2 Servings
  • 1/2 cup raspberry preserves
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon raspberry-flavored liqueur, if desired
  • 4 boneless skinless chicken breasts
  • 3 teaspoons dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil
  • 1/2 cup chopped red onion
  • 1/4 cup fresh raspberries

Instruction

  • In small bowl, mix preserves, vinegar and liqueur; set aside.
  • Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle chicken on both sides with thyme, salt and pepper.
  • In large skillet, heat oil over medium-high heat. Cook onion in oil about 3 minutes, stirring frequently, until softened. Add chicken; cook 8 to 10 minutes, turning once, until no longer pink in center. Remove chicken to plate; cover to keep warm.
  • Leave onion in skillet. Add preserves mixture; cook 1 to 2 minutes, stirring constantly, until thickened. Spoon sauce over chicken. Top with raspberries.