Rasberry-Balsamic Chicken

1. 1

   combine jam and vinegar over med heat. stir often until jam is dissolved (3-4 mins). stir in salt and pepper removing from heat. let cool slightly, reserve 1/2 sauce. place chicken in bag with remaining half of sauce and let marinate for 1 1/2 hours in fridge.

2. 2

   heat oil in non stick Pan. ADD shallots and thyme and cook, stirring often (1 minute). remove chicken from marinade (discard marinade) and add chicken to pan, approx 2 mins per side. add reserve sauce and cook until chicken is cooked through.

* Per serving · 4 servings · Values may vary.

No additional tips available.