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Raspberry Balsamic Glazed Chicken

Servings 4 servings


  • vegetable or olive oil
  • cooking spray
  • 1/2 cup chopped red onion
  • 1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
  • 4 4 ounce thin boneless skinless chicken breasts
  • 1/3 cup seedless raspberry preserves
  • 2 Tablespoons balsamic vinegar
  • salt and pepper
  • Perfect White Rice


  1. Heat a teaspoon of oil in a large non stick skillet coated with cooking spray over medium high heat until hot.
  2. Add onion, saute for 2-3 minutes.
  3. Season chicken on both sides with about 1/4 teaspoon salt and the thyme. Move the onion to the sides of the pan and add the seasoned chicken to the middle. Add oil to the pan if necessary. Saute for about 5 minutes on each side or until done. Cooking time will vary with the thickness of your chicken.
  4. Remove the chicken from the skillet and keep warm.
  5. Reduce heat to medium low. Add 1/4 teaspoon each of salt and pepper, the preserves and vinegar, stirring constantly until preserves are melted.
  6. Add chicken back into the pan to coat with the sauce, or spoon sauce over chicken. Serve over hot rice, if desired.

Recipe Notes

*I mentioned it in the post, but the flavor of the sauce will vary widely with the quality of vinegar you use. You can adjust to taste, however. If it tastes too strong, add a bit of water or chicken stock to dilute it and add a bit of sugar. Or, if it's too sweet for you, you can add more vinegar.

*If you have to do more than one batch of chicken and you think your onions will overcook if you leave them in the pan, take them out with the first batch of chicken and set them aside. Add them back in at the end with the sauce.

Recipe from Cooking Light, January 1998

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