Kelly
11-14-2000, 07:15 PM
This recipe was on one of those mailings from Cooking Light. I'm pretty sure it was in one of last year's issues, but I don't know which one. Anyway, it is very easy to make and very, very good!
Raspberry-Balsamic Chicken
Serving Size : 4
Amount Measure Ingredient --
-------- ------------ --------------------------------
1 teaspoon veg. oil
1/2 cup chopped red onion
1 1/2 teaspoons minced fresh or 1/2 tsp. dried thyme
1/2 teaspoon salt, divided
4 skinned, boneless chick breasts
1/3 cup seedless raspberry preserves
2 tablespoons balsamic vinegar
1/4 teaspoon black pepper
Heat oil in a large nonstick skillet over med-high heat until hot. Add onion, sauté 5 minutes. Sprinkle thyme and 1/4 tsp. salt over chicken. Add chicken to pan, sauté 6 minutes on each side or until done. Remove chicken from pan, keep warm.
Reduce heat to medium. Add 1/4 tsp. salt, preserves, vinegar and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken and serve immediately. Yield 4 servings.
[This message has been edited by Kelly (edited 11-14-2000).]
Raspberry-Balsamic Chicken
Serving Size : 4
Amount Measure Ingredient --
-------- ------------ --------------------------------
1 teaspoon veg. oil
1/2 cup chopped red onion
1 1/2 teaspoons minced fresh or 1/2 tsp. dried thyme
1/2 teaspoon salt, divided
4 skinned, boneless chick breasts
1/3 cup seedless raspberry preserves
2 tablespoons balsamic vinegar
1/4 teaspoon black pepper
Heat oil in a large nonstick skillet over med-high heat until hot. Add onion, sauté 5 minutes. Sprinkle thyme and 1/4 tsp. salt over chicken. Add chicken to pan, sauté 6 minutes on each side or until done. Remove chicken from pan, keep warm.
Reduce heat to medium. Add 1/4 tsp. salt, preserves, vinegar and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken and serve immediately. Yield 4 servings.
[This message has been edited by Kelly (edited 11-14-2000).]