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Rachael Ray's 30-Minute Healthy Recipes

Chicken in Raspberry & Onion Sauce


* 4 chicken breasts, skinless and boneless
* 1 tsp. dried thyme
* 1/4 tsp. salt
* 1 TBSP extra virgin olive oil
* 1 medium red onion, diced
* 8 oz. raspberry fruit spread (no sugar added)
* 1/3 C balsamic vinegar
* 1/4 tsp black pepper


1. Place the thyme and salt in a small mix bowl and toss together.
2. Gently rub each chicken breast with the thyme and salt mixture on both sides. Set aside.
3. Pour the olive oil in a large skillet and place of medium heat. Heat the oil to hot but not smoking.
4. Add the onion to the skillet and cook 2 - 3 minutes or until just firm-tender.
5. Place the seasoned chicken breasts into the skillet and cook 7 minutes, turn and continue cooking 5 minutes or until juices run clear when pierced with small knife.
6. Remove the chicken to a warm plate.
7. Into the skillet, carefully add the raspberry fruit spread and balsamic vinegar with the onions.
8. Sprinkle in the pepper and stir thoroughly to incorporate ingredients.
9. Turn the heat to low.
10. Simmer slowly until the raspberry spread has completely melted and the sauce begins to thicken slightly, about 7 - 8 minutes.
11. Gently place the chicken back into the skillet, spooning the sauce over the chicken.
12. Continue cooking 2 - 3 minutes or until completely heated through.


This is excellent served over a bed of fresh baby spinach. The spinach wilts just a little bit and the hot and cold combination is great. Also the onion-sweet-spinach is such a perfect flavor mix you can't beat it.

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