Photo: Oxmoor House
Yield
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

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

nola0107's Review

promogal
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

wiggieje
January 22, 2013
Delicious!

krock0015's Review

krock0015
September 20, 2012
N/A

linmanj's Review

bada262
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

StaceyS4
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

GayleR
July 06, 2012
N/A

GayleR's Review

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

HappiestHour's Review

pshouston
May 03, 2012
N/A

CLCook's Review

HappiestHour
February 13, 2012
N/A

user's Review

user
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!