Blackberry Balsamic Chicken

Blackberry Balsamic Chicken Recipe:

1 teaspoon vegetable oil
Cooking spray
1/2 cup chopped red onion
Salt and pepper to taste
1/2 tsp dried thyme
6 boneless, skinless chicken breast halves (I use 3 since there’s only 3 of us eating, but I keep everything else the same because the sauce is yummy)
1/3 cup seedless blackberry preserves
2 Tbsp balsamic vinegar

Heat the oil in a large nonstick skillet coated with cooking spray over med. high heat until hot. Add onion and saute until transluscent.

Sprinkle salt, pepper, and thyme over the chicken. Add chicken to skillet and saute 6 min on each side or until done. Remove chicken from skillet and keep warm. Reduce heat to med. low. Add preserves, vinegar, and salt and pepper, stirring constantly until preserves melt. Spoon the sauce over the chicken to serve.

This is quick and easy, but looks and tastes harder than it is! We usually have salt-rubbed baked potatoes and some other veggie with this…usually whatever I have on hand. The baked potatoes are a must, in my opinion, because I like the blackberry sauce on them. Also, the saltiness of the potatoes are a nice contrast to the semi-sweetness of the blackberry sauce.

3 Responses to Blackberry Balsamic Chicken

  1. This sounds yummy! I’m going to try it next week sans salt (my hubby’s on a low-salt diet) and see how it tastes.

    Thanks for sharing this..


  2. Yum, this sounds delicious! Have you tried it with other flavors of preserves as well? I’m gong to try this with those frozen chicken breasts alwasy hanging out in my freezer!


  3. Sounds interesting. I don’t like blackberries but DH does. I have a new one up for this week too.

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