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Sautéed Chicken with Onion Jam

Sautéed Chicken with Onion Jam

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

Cooking Light JANUARY 2012

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

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.

Nutritional Information

Amount per serving
  • Calories: 281
  • Fat: 10.3g
  • Saturated fat: 3.1g
  • Sodium: 406mg
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Sautéed Chicken with Onion Jam recipe

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