Oh, hello Monday. We meet again.
I had an interesting chat with some other ladies about procrastination over the weekend, and this is the week things change. I will check off everything on my to-do list, even the dusting. A big part of this for me will be making more reasonable weekly to-do lists with separate lists for the big things I want to do – I’m just setting myself up for failure when I write things like “paint art for living room” and “refinish all my furniture” and give myself a 5 day deadline.
Meal planning is one of those things that hasn’t been checked off the list for far too long. This has left me in a major dinner funk where I am deciding last minute what to make, and not really feeling like making anything other than more nachos or eggs.
On one of those last-minute brain-searchings for what to make, I flipped through our family cookbook and came across this recipe, which I had actually contributed, and since forgotten about! This was a great way to remind myself how much better dinner is when I have a plan. Paired with fresh new potatoes tossed with butter, salt, and chives, and Gemma’s and my favourite, cauliflower, this chicken is a perfect easy, week night dinner that can be ready from start to finish in about 30 minutes.
The flavours are bright and bold and different, and perfect for spring. This is a zingy sauce with a perfect balance of sweet and savoury. If you love balsamic vinegar like I do, you will love this quick, yet impressive, dinner!
- 2 tsp vegetable oil
- ½ cup chopped red onion
- ½ tsp dried thyme, or 1½ tsp minced fresh thyme
- ½ tsp salt
- 4 boneless, skinless chicken breast halves
- ⅓ cup seedless raspberry preserves (or other fruit preserves)
- 2 tbsp balsamic vinegar
- ¼ tsp pepper
- Heat oil in a large non-stick skillet over medium-high heat until hot. Add red onion; sauté 5 minutes.
- Push onions to the side, add chicken to skillet and sprinkle with thyme and salt. Sauté 6-8 minutes per side or until done. Remove chicken from skillet; keep warm.
- Reduce heat to medium-low. Add ¼ tsp more salt, preserves, vinegar and pepper to skillet, stirring constantly until preserves melt. Spoon raspberry sauce over chicken to serve.
*Recipe adapted from Cooking Light April 2009.