Blackberry ChickenedMOOD

The sultry blend of blackberry jam and balsamic vinegar infuse the chicken with unbeatable flavors while the caramelized onions make a slightly sweet, savory sauce.

This recipe is from Holly’s “Too Hot in the Kitchen” cookbook!

Makes 4 servings

1 tablespoon all-purpose flour
1/2-3/4 cup fat-free chicken broth
1/2 cup seedless blackberry jam
2 tablespoons balsamic vinegar
1 teaspoon olive oil
1/2 cup chopped red onion
1 1/2 pounds boneless, skinless chicken breasts
1/2 teaspoon dried thyme leaves
Salt and pepper to taste

In large nonstick skillet, heat olive oil and sauté onion 5 minutes. Season chicken with thyme and season to taste. Dust with flour.
Add chicken to pan, cooking until browned on each side, about 7-10 minutes. Add broth and continue cooking another 15 minutes.
Add jam and balsamic vinegar, bring to boil, reduce heat, and cook chicken for another 15-20 minutes or until tender.

Nutritional information: Calories 339 Calories from fat 15% Fat 6g Saturated Fat 1g Cholesterol 99mg Sodium 113mg Carbohydrate 31g Dietary Fiber 0g Sugars 27g Protein 40g Dietary Exchanges: 2 other carbohydrate, 5 very lean meat

This recipe is from Holly’s “Too Hot in the Kitchen” cookbook!

Click here for more of Holly’s recipes.



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