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Raspberry-Balsamic
Chicken
by
CookingLow-Fat.com
You're going to love this delicious low fat recipe
for sautéed chicken breasts covered with a light raspberry sauce!
1 tsp. vegetable oil
1/2 c. red onion, chopped
1 1/2 tsp. fresh or 1/2 tsp. dried thyme, minced
1/2 tsp. salt, divided in half
4 chicken breasts, skin and bones removed
1/3 c. raspberry preserves, seedless (or any flavor desired)
2 T. balsamic vinegar
1/2 tsp. fresh ground black pepper
* In a large skillet or saucepan, saute onion in hot oil for 5 minutes over
medium-high heat.
* Sprinkle 1/4 tsp. of the salt and all of the thyme over the chicken and add to
pan. Cook for 5-6 minutes on each side or until done.
* Remove chicken from pan and keep warm.
* Reduce heat to medium. Add remaining salt, raspberry preserves, vinegar and
pepper to pan. Stir constantly until preserves are blended in and melted.
* Drizzle sauce over chicken and serve immediately.
Makes 4 servings.
Serving size 1 chicken breast and 2 T. sauce
Per Serving:
Calories 213
Fat 2.6g
Protein 26.5g
Carbs 20.1g
Fiber 0.6g
Cholesterol 66.mg
Sodium 370mg.
Calcium 22mg.
Source: The Complete Cooking Light Cookbook
Recipe adapted and edited by Michelle Jones, editor of CookingLow-Fat.com and BetterBudgeting.com