Ingredients:

  • 1 Tbsp J. Olive Co. Lemon Olive Oil

  • ½ cup chopped red onion or shallots

  • 1½ tsp minced fresh or ½ teaspoon dried thyme

  • 1 tsp sea salt and fresh ground pepper, divided

  • 4 (4 oz.) skinned, boned chicken breast halves or cutlets

  • 1/3 cup seedless raspberry preserves

  • 3 Tbsp J. Olive Co. Cascadian Wild Raspberry Balsamic

  • 1/4 tsp red pepper flakes (optional for a bigger punch of heat)

Directions:

  1. Combine thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

  2. Pound the chicken between 2 pieces of wax paper to even out the size, if necessary. Sprinkle the seasoning over chicken, and set aside.

  3. Chop onions or shallots and set aside.

  4. Heat oils in a large nonstick skillet over medium-high heat until hot.

  5. Add chicken to skillet; sauté 4-5 minutes on each side until done. Do not overcook. Remove chicken from skillet; keep warm.

  6. Reduce heat to medium, add onions and sauté 6-8 minutes until soft, picking up the bits from the pan.

  7. Add the vinegar, preserves, remaining salt, and pepper, stirring constantly until the preserves melt and has slightly thickened, 5 minutes. Stir periodically so it doesn’t burn.

  8. Return chicken to pan, turning to coat.

  9. Cook 5 min longer spooning raspberry sauce over chicken until the sauce thickens and coats the chicken.

  10. Adjust seasoning if necessary.

  11. Remove chicken to platter, and spoon the glaze over the chicken.

Serve with rice or potatoes and side of roasted veggies. You will want something else to eat with this incredible glaze.

Recipe modified from The Olive Scene

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