This is another recipe adapted from Leanne Ely’s Saving Dinner. I paired it here with a summer salad of garden-grown tomatoes, red onions, and a couple slices of baguette. It’s super delicious and takes just a few minutes to make. Plus, with fewer than 7 ingredients, it’s easy to meal plan. Theflavor of the chicken preserves is to die for if you haven’t had that combination. It’s August now, but these flavors are soooo making me look forward to Thanksgiving, yum!
Blackberry Balsamic Chicken
Time: 15 Minutes
1 tbsp vegetable oil
1⁄2 cup chopped red onion
Salt and pepper, to taste
1 tsp fresh thyme (or 1/2 tsp dried)
4boneless skinless chicken breast halves
1⁄3 cup seedless blackberry preserves
2tablespoons balsamic vinegar
Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken to skillet and saute 6 minutes on each side or until done. Remove chicken from skillet and keep warm. Add onion to skillet and saute till translucent. Sprinkle salt, pepper, and thyme. Add preserves, vinegar, and salt and pepper, stirring constantly until the preserves melt. Spoon the sauce over chicken to serve.