Raspberry Balsamic Chicken

Serves: 4


½ cup raspberry preserves

2 Tbsp Flying Olive Raspberry or Dark Aged Traditional Balsamic Vinegar

4 boneless skinless chicken breasts

2 dried thyme leaves

½ teaspoon salt

¼ teaspoon pepper

2-3 Tbsp Flying Olive Single Varietal of Choice

½ cup chopped onion

¼ cup fresh raspberries


In small bowl, mix preserves and Flying Olive Balsamic Vinegar of Choice; set aside.

Sprinkle the chicken breasts with the thyme, salt, and pepper. In a skillet, heat 1 Tbsp of Flying Olive Single Varietal of Choice over medium-high heat. Cook onion in oil about 3 minutes, stirring frequently, until softened. Remove the onion from the pan and set aside.

Add the chicken breasts and cook 8 to 12 minutes, adding more EVOO as needed. Turn once, until no longer pink in the center and cooked through. Remove chicken to a plate and cover to keep warm.

Return the onion to the skillet. Add preserves mixture; cook 1 to 2 minutes, stirring constantly, until thickened. Spoon the sauce over the chicken. Top with fresh raspberries and serve.

Submitted by Chuck and Barb L.