Raspberry-Balsamic Chicken

Yield: 4 (1 breast + 2 Tbsp sauce)
Source: The Complete Cooking Light Cookbook


1 tsp vegetable oil
1/2 cup chopped red onion
1 1/2 minced fresh or 1/2 tsp dried thyme
1/2 tsp salt, divided
4 (4oz) skinned boned chicken breasts
1/3 cup seedless raspberry preserves
2 tbsps balsamic vinegar
1/4 tsp black pepper


  1. Heat oil in large nonstick skillet over medium-high heat until hot. Add onion, sautee 5 min. Sprinkle thyme and 1/4 tsp salt over chicken. Add chicken to pan and sautee 6 minutes on each side or until done. Remove chicken from pan; keep warm.
  2. Reduce heat to medium. Add 1/4 tsp salt, perserves ,vinegar and pepper to pan. Stir constantly until perserves melt. Spoon sauce over chicken and serve immediately.


Healthy Units: 4 per serving
Calories 213 Fat 2.6 g Protein 26.5g Carb 20.1g Fiber 0.6g Chol 66mg Iron 1.2 mg Calc 22mg

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