Saturday, February 21, 2009

Blackberry Balsamic Chicken

4 boneless, skinless chicken breast halves
1/2 cup diced red onion
1 tsp thyme
1 tbsp vegetable oil
1/2 cup seedless blackberry preserves
2 tbsp balsamic vinegar

Heat vegetable oil in skillet. Season chicken breasts with thyme. Cook chicken with onions in skillet until chicken is browned and cooked through. Remove chicken to plate and keep warm.
Add preserves and vinegar to the skillet and cook over medium high until thickens.
Spoon over chicken.

To prepare ahead of time - mix chicken, onion and thyme and place in a gallon freezer bag. Put inside a second freezer bag and freeze. The day before preparing, thaw in the refrigerator.

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