Blueberry Balsamic Chicken with Shallots

1. 1

   Combine jam and vinegar in a small pan over medium-low heat.

2. 2

   Cook, stirring often, until the jam is dissolved, 3 to 4 minutes.

3. 3

   Remove from heat, stir in salt and pepper and let cool slightly.

4. 4

   Reserve 1/2 cup of the sauce.

5. 5

   Place chicken breasts and the rest of the sauce in a large sealable plastic bag.

6. 6

   Seal and shake gently to coat.

7. 7

   Marinate in the refrigerator for 1 to 1 1/2 hours.

8. 8

   Heat oil in a large nonstick skillet over medium-high heat.

9. 9

   Add shallots and thyme and cook, stirring often, until the shallots begin to soften, about 1 minute.

10. 10

    Remove the chicken from the marinade (discard marinade).

11. 11

    Add the chicken to the pan and cook until just beginning to brown, 2 minutes on each side.

12. 12

    Add the reserved raspberry sauce; stir to melt the jam and coat the chicken.

13. 13

    Reduce heat to low, cover and cook until the chicken is cooked through and no longer pink in the center, 6 to 10 minutes.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.