Easy Raspberry Chicken Breasts

By ninebirch

Ingredients

• 2 teaspoons vegetable oil
• 4 boneless, skinless chicken-breast halves
• 1 1/2 teaspoons minced fresh thyme
• 1/2 teaspoon salt
• 1/4 cup chopped red onion
• 1/3 cup seedless raspberry preserves
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon black pepper

Preparation

Step 1

1. Heat the oil in a large skillet over medium-high heat. Season the chicken with the thyme and salt. Add the chicken to the skillet and cook, turning once, until no longer pink throughout, 10 to 12 minutes. Transfer to a serving plate and cover to keep warm.

2. Add the onion to the skillet and saute for 3 minutes. Add the preserves, vinegar and pepper and cook, stirring, for 2 minutes. Drizzle the pan sauce over the chicken and serve.

Variation
You can use bone-in chicken breasts or thighs instead of boneless breasts, but they’ll need to cook a bit longer.