Photo: Oxmoor House
4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

Other fruit preserves, such as apricot, blackberry, or peach, will also work in this recipe.

How to Make It

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion; sauté 5 minutes. Combine thyme and 1/4 teaspoon salt; sprinkle over chicken. Add chicken to skillet; sauté 6 minutes on each side or until done. Remove chicken from skillet; keep warm. Reduce heat to medium-low. Add 1/4 teaspoon salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon raspberry sauce over chicken.

Chef's Notes

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Ratings & Reviews

nola0107's Review

January 09, 2014
I have made this several times over the past few years. It's super easy and very tasty. I don't think I'd serve it for company, but it's the perfect weeknight meal. It's quick, filling, tasty and healthy. I serve it with couscous or wild rice and a green vegetable. It's a keeper.

promogal's Review

January 22, 2013

krock0015's Review

September 20, 2012

linmanj's Review

August 21, 2012
I made it with sugar free blackberry preserves, served with penne pasta- it was a big hit! I am excited to try out all the other preserves.

wiggieje's Review

August 21, 2012
This has been a staple at our house for years. It pairs nicely with couscous (olive oil/garlic or plain). Great for busy weeknights because it's quick and we often have all the ingredients on hand. One thing I would add is that using a good aged vinegar and fresh thyme adds a lot to an already outstanding recipe.

nekothecat's Review

July 06, 2012

GayleR's Review

May 15, 2012
An old favorite. Served with brown rice and steamed garden peas.

HappiestHour's Review

May 03, 2012

CLCook's Review

February 13, 2012

user's Review

February 21, 2011
I have been making this dish for my husband and I for years and just served it to guests for the first time a few weeks ago to rave reviews. I've use all different flavors of preserves, depending on what I have on hand, with great success. Fresh thyme is a must!