I’ve had this recipe archived to post for a couple months, but I can’t really not really sure why it took me this long to post it because we’ve already made it a couple of times. The recipe comes from Tiffanee at One Crazy Cookie. It sounds like Tiffanee shares my love for balsamic vinegar because she too has quite the array of balsamic-flavored recipes. Her pictures are much better, so check out her post as well!
In reality, this recipe couldn’t be any easier. The basis of it is cooking chicken in a skillet and then combining jam with the balsamic vinegar to make a sauce. My husband sliced our chicken into pieces before he realized we didn’t need to, but Tiffanee left her chicken breasts whole. It turned out fine when it was cut, so you really could make it either way.
4-6 boneless, skinless chicken breasts
1/3 c. seedless raspberry jam
2 Tbsp. balsamic vinegar
1/4 tsp. pepper
1/4 tsp. salt
Spray a skillet with cooking spray. Lightly season chicken with extra salt and pepper, and saute chicken over medium-high heat turning several times so it will not over-brown. Saute until the chicken is cooked through. Remove chicken from the pan and keep warm.
Reduce heat to medium and add jam, vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir until the jam melts. Return the chicken to the pan and coat it evenly in the sauce. Simmer on medium-low heat for about 5 minutes or until heated through.