Raspberry Balsamic Chicken
This is an old recipe from Cooking Light I used to make which I modified.
4 boneless skinless chicken breast cooking spray canola oil 1-2 tsp salt 1/2 tsp divided thyme 1/2 tsp pepper 1/4 tsp 1/3 C SF raspberry jam 2 Tbsp balsamic vinegar 1) Heat the oil over med high heat. 2) Season chicken with 1/4 tsp salt & thyme. Saute over med high heat for 6 mins per side. 3) Once chicken is cooked transfer to platter & keep warm. 4) To make sauce, reduce heat to low. Add to skillet jam, pepper, 1/4 tsp salt & vinegar. Stir til jam melts & sauce is smooth. Spoon sauce over warm chicken breasts. Note: I happened to have some raspberry balsamic vinegar on hand so I used that in place of the balsamic vinegar when I prepared this but either is delicious. |
Sounds delicious, I got to try it!
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