CHICKEN IN BALSAMIC CHERRY SAUCE

By gammy

COOK TIME 45 MINUTES
PREP TIME; 15 MINUTES
SERVES 6

Ingredients

• 6 CHICKEN BREASTS
• 2 TSP SALT
• 2 TABLESPOON OLIVE OIL
• 1 CUP THINLY SLICED ONIONS
• 1/4 BALSAMIC VINEGAR
• 1-1/2 CUP CHICKEN BROTH
• 1 JAR CHERRY PRESERVES

Preparation

Step 1

PAT CHICKEN DRY AND SEASON WITH SALT
IN A HEAVY SKILLET HEAT OLIVE OIL. SAUTE' SEASONED CHICKEN UNTIL BROWNED. 12 - 15 MINUTES. REMOVE CHICKEN. ADD ONIONS TO SKILLET AND SAUTE' UNTIL TENDER 5-6 MINUTES. ADD VINEGAR AND REDUCE TO JUST A COUPLE OF TABLESPOONS.
ADD BROTH, BRING HEAT TO HIGH AND REDUCE BY HALF.
ADD CHERRY PRESERVES AND COOK FOR AN ADDITIONAL 5 MINUTES UNTIL SAUCE IS THICK.
RETURN CHICKEN TO PAN TO HEAT THROUGH WHILE SPOONING SAUCE OVER CHICKEN.
SERVE HOT.