Raspberry balsamic chicken is one of my staples and I sometimes switch it up with apricot preserves. This is also a healthy and frugal recipe as you are only using 2 breasts, halving each one, therefore, resulting in 4 servings. It is a great way to trick yourself into only eating half a breast (and not stuffing in the entire one) and you can stretch the budget. Trust me, you will not miss the extra chicken.
1 tablespoon canola oil
¾ cup red onion
2 cloves garlic, chopped
2 teaspoons fresh thyme or ¾ teaspoon dried
½ teaspoon salt, divided
¼ teaspoon pepper, divided
2 teaspoons fresh thyme or ¾ teaspoon dried
½ teaspoon salt, divided
¼ teaspoon pepper, divided
2 (8-ounce) boneless, skinless chicken breasts, halved
3 tablespoons balsamic vinegar
1/3 cup seedless raspberry preserves
Heat oil in a large nonstick skillet over medium-high heat. Add the onion and saute for 4 minutes. Then turn to heat to medium and add garlic and saute for 2 minutes. In the meantime, season chicken with salt and pepper. Push the onion/garlic mixture to the side and add the chicken to pan, sprinkle with half of the thyme and cook for 4 minutes. Flip the chicken over, season with remaining salt, pepper and thyme and cook for 4 minutes. Check for doneness and remove from pan once cooked. Add preserves and vinegar to pan, stirring constantly until the preservers are melted. Taste for seasoning, adjust if necessary and then spoon sauce over chicken and serve.
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