4 boneless, skinless chicken breasts
1 teaspoon dried thyme (or substitute 1 tbsp fresh thyme)
1 tablespoon extra virgin olive oil
1 medium red onion, diced
8 oz raspberry fruit spread (no sugar added)
1/3 cup balsamic vinegar
salt and pepper


Season chicken with thyme and salt. Heat oil in skillet. Saute onion. Add chicken to skillet and cook until chicken is no longer pink. Remove chicken and set aside on a plate.

Add fruit spread, balsamic vinegar, and pepper to oil and onion in skillet. Cook until spread is melted and sauce thickens. Pour over chicken and serve.

Garnish with fresh berries and parsley for added presentation.

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