Blackberry Balsamic Chicken Breasts

I love how easy and delicious this recipe turned out! The flavor is sweet and slightly tangy! And I just love to pair chicken with fresh thyme! I sliced the chicken breasts in half to make them a little thinner. This helped the chicken to cook quicker. This dish was done in less than 30 minutes! I found this recipe **here** and I'm posting it below using the ingredients suggested in the original recipe such as red wine verses chicken broth and red onion verses shallots.

Check out more great recipes, from the creator of this recipe,

on her food blog called Lindy Sez

Blackberry Balsamic Chicken Breasts

INGREDIENTS:

1 Tbls. olive oil
1 1/2 tsp. fresh thyme, minced
kosher salt & pepper
4 boneless skinless chicken breasts
1 very small red onion, minced
1/4 cup dry red wine
1/2 cup seedless blackberry preserves
2 Tbls. balsamic vinegar

DIRECTIONS:

If the chicken breast are thick, slice them in half to make them thinner.
Sprinkle one side of each chicken breast with the thyme and some salt and pepper.
Heat oil in a large skillet over medium/high heat.
When the oil is hot, add the chicken, seasoned side down. Let brown for about 3-5 minutes.
Then turn over and brown the other side for another 3-5 minutes to cook through.
Remove the chicken and keep warm. Reduce the heat to medium and add the red onion. Saute the onions for about a minute. Then add the wine, stirring to scrape the bottom of the pan. Now add the blackberry preserves and the balsamic vinegar. Simmer and stir until the preserves melt. Taste and adjust seasoning with salt and pepper if needed.
Place the chicken breasts back into the skillet and turn to coat each side.
Serve warm and spoon the sauce over the chicken.

Recipe adapted from Sosousme @ GroupRecipes.com