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

Tiffany Vickers Davis
Recipe by Cooking Light January 2012

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

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Directions

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  • 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.

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Nutrition Facts

281 calories; fat 10.3g; saturated fat 3.1g; sodium 406mg.
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