Blackberry Chicken
- Yield 4 servings
The sultry blend of blackberry jam and balsamic vinegar infuses chicken with unbeatable flavors while the caramelized onions make a slightly sweet, savory sauce.
Holly Clegg
Ingredients
- 1 tablespoon all-purpose flour
- 1/2 to 3/4 cup fat-free chicken broth
- 1/2 cup seedless blackberry jam
- 2 tablespoons balsamic vinegar
- 1 teaspoon olive oil
- 1/2 cup chopped red onion
- 1 1/2 pounds boneless, skinless chicken breasts
- 1/2 teaspoon dried thyme leaves
- -- Salt and pepper to taste
Instructions
- In large nonstick skillet, heat olive oil and sauté onion 5 minutes. Season chicken with thyme and season to taste. Dust with flour.
- Add chicken to pan, cooking until browned on each side, about 7-10 minutes. Add broth and continue cooking another 15 minutes.
- Add jam and balsamic vinegar, bring to boil, reduce heat, and cook chicken for another 15 to 20 minutes or until tender.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).
