1 tsp. vegetable oil
\n1\/2 C. chopped red onion
\n1 1\/2 tsp. minced fresh or 1\/2 tsp. dried thyme
\n4 skinned\/boned chicken breast halves (cut them in half again)
\n1\/2 C. seedless sugar-free raspberry preserves
\n2 tbls. balsamic vinegar
\n1\/4 tsp. salt
\n1\/4 tsp. pepper<\/p>\n
Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion; saut\u00e9 5 minutes. Combine thyme and 1\/4 tsp. salt; sprinkle over chicken. Add chicken to skillet; saut\u00e9 6 minutes on each side (or until done). Remove chicken from skillet; keep warm. Reduce heat to medium-low and add preserves, vinegar and pepper, stirring constantly until the preserves melt. Spoon raspberry sauce over chicken.<\/p>\n
Yield: 4 servings
\nCalories: 152
\nFat: 1.7g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 tsp. vegetable oil 1\/2 C. chopped red onion 1 1\/2 tsp. minced fresh or 1\/2 tsp. dried thyme 4 skinned\/boned chicken breast halves (cut them in half again) 1\/2 C. seedless sugar-free raspberry preserves 2 tbls. balsamic vinegar 1\/4 tsp. salt 1\/4 tsp. pepper Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion; saut\u00e9 5 minutes. Combine thyme and 1\/4 tsp. salt; sprinkle over chicken. Add chicken to skillet; saut\u00e9 6 minutes on each…<\/p>\n