Balsamic-Raspberry Chicken

The perfect marriage of savory and sweet, our balsamic-raspberry chicken combines raspberry preserves with boneless chicken breasts and tangy balsamic vinegar.

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4

1/2
cup raspberry preserves
2
tablespoons balsamic vinegar
1
tablespoon raspberry-flavored liqueur, if desired
4
boneless skinless chicken breasts
3
teaspoons dried thyme leaves
1/2
teaspoon salt
1/4
teaspoon pepper
2
teaspoons olive oil
1/2
cup chopped red onion
1/4
cup fresh raspberries

  • 1 In small bowl, mix preserves, vinegar and liqueur; set aside.
  • 2 Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle chicken on both sides with thyme, salt and pepper.
  • 3 In large skillet, heat oil over medium-high heat. Cook onion in oil about 3 minutes, stirring frequently, until softened. Add chicken; cook 8 to 10 minutes, turning once, until no longer pink in center. Remove chicken to plate; cover to keep warm.
  • 4 Leave onion in skillet. Add preserves mixture; cook 1 to 2 minutes, stirring constantly, until thickened. Spoon sauce over chicken. Top with raspberries.

Expert Tips

Chop the onion, and mix the preserves, vinegar and liqueur together the night before, and refrigerate separately until ready to use.

This chicken also makes a delicious salad. Chill it, then slice and serve over a bed of mixed greens tossed with raspberry vinaigrette and sprinkled with pecans.

The chicken cooks faster when it’s flattened, but you can skip that step and increase the cooking time to about 15 minutes.