When there's a nip in the air — even the slightest cooling — my tastebuds start looking for slightly richer flavors.
I want to smear apple butter on my toast. The jazzy bottle of Sauvignon Blanc usually in the fridge steps back for a more full-bodied Syrah. Butternut squash soup is more appealing.
And I scrounge through stain-spattered recipes to find this gem from a Cooking Light issue about 10 years ago. This is one of those quick, easy dishes that tastes much more time consuming and expensive than it really is. Credit the sweet raspberry preserves combined with the unmistakably rich woody zing of balsamic vinegar. You can proudly serve this to friends at a small dinner party or whip it up just for yourself and leftovers for a couple of days.
Wouldn't care for the raspberry? I've tried this with blueberry, blackberry and even apricot preserves, staying with the "fruit only" varieties. If you use apricot preserves, you might want to use white balsamic vinegar for aesthetics. The flavor is the same, especially in a recipe.
RASPBERRY-BALSAMIC GLAZED CHICKEN
1 teaspoon vegetable oil
1/2 cup chopped red onion
1/2 teaspoon dried thyme (or 1 1/2 teaspoons minced fresh thyme)
1/2 teaspoon salt, divided
4 (4-ounce) skinned, boned chicken breast halves
1/3 cup seedless raspberry preserves
2 tablespoons balsamic vinegar
1/4 teaspoon pepper
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion; saute 5 minutes. Combine thyme and 1/4 teaspoon salt; sprinkle over chicken. Add chicken to skillet; saute 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.
I like to serve this with hot brown rice.
This makes 4 servings. Each serving (minus the rice) has 210 calories, 2.8g fat and 0.8g fiber.
Sign Up and Save
Get six months of free digital access to the Sun Herald