APRICOT-BALSAMIC CHICKEN

By gammy

4 SERVINGS

Ingredients

• 1 TEASPOON VEGETABLE OIL
• 1/2 CUP RED ONION, CHOPPED
• 1-1/2 TEASPOONS FRESH THYME, MINCED
• 1/2 TEASPOON SALT, DIVIDED
• 1 POUND CHICKEN BREASTS, SKINLESS & BONELESS
• 1/3 CUP APRICOT JAM
• 2 TABLESPOONS BALSAMIC VINEGAR
• 1/4 TEASPOON BLACK PEPPER, FRESHLY GROUND

Preparation

Step 1

HEAT OIL IN LARGE NONSTICK SKILLET OVER MEDIUM-HIGH HEAT UNTIL HOT. ADD ONION; SAUTE' 5 MINUTES
SPRINKLE THYME AND 1/4 TEASPOON SALT OVER CHICKEN. ADD CHICKEN TO PAN. SAUTE 6 MINUTES ON EACH SIDE OR UNTIL DONE. REMOVE CHICKEN FROM PAN; KEEP WARM.
REDUCE HEAT TO MEDIUM. ADD 1/4 TEASPOON SALT, PRESERVES, VINEGAR, AND PEPPER TO PAN, STIRRING CONSTANTLY UNTIL PRESERVES MELT. SPOON SAUCE OVER CHICKEN AND SERVE IMMEDIATELY.
TIPS:
POUND CHICKEN TO THIN THEM OUT AND EVEN OUT THE THICKNESS. THEY COOK QUICKER AND EVENLY THAT WAY.