Raspberry-Balsamic Chicken with Caramelized Onions

Other fruit preserves, such as apricot, blackberry, or peach, will also work in this recipe.

1 tablespoon butter
2 (4 ounce) skinned, boned chicken breast halves
1/2 cup chopped red onion
1-1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
1/2 teaspoon salt, divided
1/3 cup seedless raspberry preserves
2 tablespoons balsamic vinegar
1/4 teaspoon pepper

Combine thyme and 1/4 teaspoon salt; sprinkle over chicken. Heat butter in a large nonstick skillet over medium-high heat until melted and hot. Add chicken to skillet; saute on each side to brown them. Remove chicken and keep warm.

Add more butter if needed. Add onion; saute 5 minutes. Reduce heat to medium-low and continue to cook the onions until nicely caramelized. Add raspberry preserves, balsamic vinegar and pepper to the skillet, stirring constantly until the preserves melt. Add the chicken to the skillet, spoon raspberry-balsamic sauce over chicken and continue to cook until the chicken is cooked through and has been flavored by the sauce.

Yield: 2 servings