Raspberry-Balsamic Chicken

This recipe is definitely a winner, for many reasons. First of all, the taste is fantastic. Secondly, it was really easy to make. This is definitely one of those “secret recipes” we all like to have. (You know the kind–everyone thinks they took all day. Shhhh! I won’t tell if you won’t!) Third, it’s healthy. Finally, it plates beautifully. Hmmmm…I’ll have to keep this one in my back pocket for when I need to impress a date…

Raspberry-Balsamic Chicken
adapted from Cooking Light

Ingredients:
2 TBSP olive oil, divided
3/4 c. chopped red onion
1/2 tsp. dried thyme
1/2 tsp. dried rubbed sage
3/4 tsp. salt
4 chicken breasts
1/2 c. seedless raspberry preserves
1/4 c. balsamic vinegar (adjust to taste)
black pepper, to taste

Directions:
1. Heat 1 TBSP of oil in a large nonstick skillet over medium-high heat until hot.  Add onion and sauté for five minutes, until slightly softened.

2. Sprinkle salt, pepper, thyme, and sage over chicken. Add chicken to pan and saute for six minutes on each side, or until done. (I like to put the lid on the pan when I flip the chicken to keep everything more moist.) Remove chicken from pan; keep warm.

3. Reduce heat to medium. Add 1/4 tsp. salt, preserves, vinegar, and pepper. Stir constantly, until preserves melt.  Add chicken back in for two-three minutes. Flip after one minute to make sure chicken is fully coated.

4. Place chicken on a platter or on individual plates. Pour sauce over chicken or put in a small pitcher or gravy boat.