Skinny Chicken with Raspberry-Balsamic Sauce
Ingredients
- ¾ cup red or yellow onions, chopped
- 1 teaspoon olive oil
- Cooking spray
- ½ teaspoon dried thyme
- ⅛ teaspoon salt
- 4 (4-ounce) chicken breasts, boneless, skinless
- ⅛ teaspoon salt
- ⅓ cup reduced sugar raspberry preserves or jam, see shopping tips
- 2 tablespoons balsamic vinegar
- Black pepper, to taste
Instructions
- Place onions on a microwave-safe plate and cook in the microwave to soften, about 1 minute. Heat oil in a large nonstick pan coated with cooking spray. Add softened onions. Cook for 1 minute over medium-high heat.
- Combine thyme and ¼ teaspoon salt and sprinkle over chicken. Add chicken to pan of onions. Sauté for about 5 minutes, turn over, cover and continue to cook over medium heat for about 4 minutes, until done. Remove chicken from pan.
- Turn heat down to medium-low. Add ⅛ teaspoon salt, raspberry preserves, vinegar, and a little pepper. Stir constantly until the preserves melt, about 30 seconds or so. Spoon raspberry sauce over chicken.
Nutrition
Serving: 4ouncesCalories: 183kcalCarbohydrates: 12gProtein: 26gFat: 3gSaturated Fat: 1gCholesterol: 55mgSodium: 224mgFiber: 1gSugar: 8gBlue Smart Points: 2Green Smart Points: 4Plus Points: 4