Sautéed Chicken with Onion Jam

recipe
A savory red onion jam with thyme and garlic complements the entree, Sauteed Chicken with Onion Jam.

Yield:

Serves 4 (serving size: 1 breast half and about 1/3 cup jam)

Recipe from

Cooking Light

Nutritional Information

Calories 281
Fat 10.3 g
Satfat 3.1 g
Sodium 406 mg

Ingredients

2 teaspoons olive oil
5 cups vertically sliced red onion
1 tablespoon chopped fresh thyme
1 garlic clove, minced
1 1/2 tablespoons balsamic vinegar
1/4 teaspoon salt
1 tablespoon chopped fresh chives
1 tablespoon butter
1 teaspoon fresh lemon juice
1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add onion, thyme, and garlic to pan; sauté 8 minutes, stirring frequently. Add balsamic vinegar and 1/4 teaspoon salt. Cover, ­reduce heat, and cook 15 minutes or until onion is very tender, stirring occasionally. Remove from heat; stir in chives, ­butter, and lemon juice. Heat a large skillet over ­medium-high heat. Add 1 tablespoon olive oil; swirl. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; sauté 6 minutes on each side or until done. Serve with jam.

Tiffany Vickers Davis,

Cooking Light

January 2012
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