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1 teaspoon Vegetable Oil
½ cup Onion, Red Sliced
½ teaspoon Thyme
½ teaspoon Salt
4 Chicken Breasts, Skinless, Boneless
1/3 cup Raspberry Jam
2 tablespoon Balsamic Vinegar
¼ teaspoon Pepper
Heat oil in a large nonstick skillet coated with cooking spray over medium high heat until hot. Add onion; saute 5 minutes. Combine thyme and half the salt; sprinkle over chicken. Add chicken to skillet; saute 6 minutes on each side or until done.
Remove chicken from skillet; keep warm. Reduce heat to medium low. Add remaining salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon rasperry sauce over chicken.
½ cup Onion, Red Sliced
½ teaspoon Thyme
½ teaspoon Salt
4 Chicken Breasts, Skinless, Boneless
1/3 cup Raspberry Jam
2 tablespoon Balsamic Vinegar
¼ teaspoon Pepper
Heat oil in a large nonstick skillet coated with cooking spray over medium high heat until hot. Add onion; saute 5 minutes. Combine thyme and half the salt; sprinkle over chicken. Add chicken to skillet; saute 6 minutes on each side or until done.
Remove chicken from skillet; keep warm. Reduce heat to medium low. Add remaining salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon rasperry sauce over chicken.