The F.U.N. Place Recipe Box Archives
Raspberry Glazed Chicken
In a large saute pan, heat the olive oil.
- 3 Tbsp. olive oil
- 1/2 cup diced red onion
- 1 tsp. dried thyme
- 4 boneless, skinless chicken breasts
- salt and pepper
- 1/3 cup seedless raspberry preserves
- 2 Tbsp. balsamic vinegar
Saute the red onion over low heat until tender,
about 5-7 minutes.
Rub the dried thyme, salt and pepper onto the chicken breasts.
Place chicken into pan and saute for 6 minutes on each side until golden and cooked through.
Remove chicken from pan and keep warm.
To the same pan, add the raspberry preserves and balsamic vinegar.
Stir constantly until preserves melt.
Spoon over chicken and serve.
Posted by Homebound on June 05, 1998
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