Thursday, June 16, 2011

Apricot Balsamic Chicken


1 teaspooon vegetable oil
1/2 cup red onion, chopped
1 1/2 teaspoons fresh thyme, minced
1/2 teaspoon salt, divided
1 pound chicken breasts, skinless & boneless
1/3 cup apricot jam
2 Tablespoons balsamic vinegar
1/4 teaspoon black pepper, freshly ground
1. Heat oil in large nonstick skillet over medium-high heat until hot. Add onion; sauté 5 minutes.
2. Sprinkle thyme and 1/4 teaspoon salt over chicken. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Reduce heat to medium. Add 1/4 teaspoon salt, preserves, vinegar, and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken and serve immediately.


*I always pound out my chicken breasts a little bit to thin them out and even out their thickness. They cook up quicker and more evenly that way.
*I love the sauce for this chicken, but the flavor might be overwhelming for kids. Serve a dish of the sauce on the side for the little ones- then they can dunk their chicken into the sauce if they wish.