Chicken - Raspberry-Balsamic Glazed
Lunch- Brunch - Dinner
2 tablespoons Raspberry balsamic vinegar
1/4 teaspoon pepper.
4 (4-ounce) skinned, boned chicken breast halves.
1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
1/3 cup seedless raspberry preserves
1/2 teaspoon salt, divided
1/2 cup chopped red onion.
1 teaspoon vegetable oil.
Start by trimming and preparing the chicken. Season with salt and pepper
In a cast iron skillet or saute pan over medium heat, add olive oil and allow to heat up until it moves easily in the pan. Add in the seasoned chicken and cook on both side for 3-4 minutes.
Remove the chicken from the pan and set aside.
in the same pan add in another tablespoon of olive oil and saute the chopped onion until transparent.
Combine the balsamic vinegar and raspberry preserves.
Pour into the skillet and deglaze the bottom of the pan by scrapping with a wooden spoon
Simmer the sauce until it thickens a little and add back in the chicken.
Cook for another 3-5 minutes, until the chicken is cooked through (165ºF internal temperature). I like to use an instant read thermometer to test the temperature.