Here’s a recipe I used to make fairly often that somehow lost it’s way from our rotation (well, I suppose that’s because we don’t really have a rotation!) It’s quick, easy, and healthy, so I decided to bring it back this week. I’ve also tried this with apricot preserves instead of raspberry, and that is delicious as well. This time, I served the chicken with some fresh sauteed green beans with garlic and almonds.
Raspberry-Balsamic Chicken, adapted from Cooking Light
2 boneless skinless chicken breasts, pounded thin
1/4 cup thinly sliced onion
salt & pepper
2 tbsp raspberry preserves
1 tbsp balsamic vinegar
1 tsp minced fresh rosemary
In a skillet coated with cooking spray, cook onions over medium-low heat until softened, about 5 minutes. Season chicken with salt and pepper. Add chicken breasts and cook for about 5 minutes on each side, until cooked through. Remove chicken from pan. Add preserves, vinegar, and rosemary to pan, and stir to melt preserves. Add chicken back to pan simmer to heat through. Serve sauce and onions atop the chicken breasts.