Finally a nice light dinner after all the holiday binging! I didn't get a picture of this one because it was so delicious it didn't last long enough (and the Detroit Red Wings were playing so no time for lollygagging.) Serve with couscous or rice pilaf and some steamed fresh green beans (touch of butter and a dash of garlic salt) and there's a nice quick dinner for you. Oooooh and don't forget a fresh baguette to sop up whatever juices are left on the plate.
1 teaspoon olive oil
1/2 cup chopped red onion
1 1/2 teaspoons minced fresh or 1/2 tsp dried thyme
1/2 tsp salt
1 chicken breasts, pounded to even thickness
1/3 cup raspberry preserves
2 tablespoons balsamic vinegar
1/4 teaspoon pepper
1. Sprinkle chicken with thyme, salt and pepper.
2. Heat oil in a skillet, add onions and cook until soft.
3. Add chicken to pan and cook until browned, about 6 minutes on each side.
4. Remove chicken from pan and keep warm.
5. Add raspberry preserves and balsamic vinegar to the onion mixture and stir until preserves are melted.
6. Spoon sauce over chicken.
This recipe is from Cookinglight.com so it's mostly healthy!
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