Blackberry Jam Chicken Recipe (Tasty Weeknight Dinner)

Wondering what’s for dinner this week? This Blackberry Jam Chicken Recipe is the ultimate tasty addition to your menu!

Following is a delicious dinner recipe and guest post from Team Holly with The Healthy Cooking Blog.  ENJOY!

Need a dinner that’s not only flavorful, but bound to be a hit with your family? This Blackberry Jam Chicken Recipe delivers big time!

The sultry blend of blackberry jam and balsamic vinegar infuse the chicken with unbeatable flavors while the caramelized onions make a slightly sweet and savory sauce. All around, it’s one of those dinners you’ll want to keep making again and again!

So, are you ready to make your blackberry chicken? Here’s what you’ll need…

Blackberry Jam Chicken Recipe

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Blackberry Jam Chicken Recipe

Need a dinner that's not only flavorful, but bound to be a hit with your family? This Blackberry Jam Chicken Recipe delivers big time!

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Course: Dinner

Cuisine: American

Servings: 4

Author: Team Holly

Ingredients

• 1 teaspoon olive oil
• 1/2 cup chopped red onion
• 1 1/2 pounds boneless skinless chicken breasts
• 1/2 teaspoon dried thyme leaves
• Salt and pepper to taste
• 1 tablespoon all-purpose flour
• 1/2-3/4 cup fat-free chicken broth
• 1/2 cup seedless blackberry jam
• 2 tablespoons balsamic vinegar

Instructions

• 1.In large nonstick skillet, heat olive oil and sauté onion 5 minutes. Season chicken with thyme and season to taste. Dust with flour.
• 2.Add chicken to pan, cooking until browned on each side, about 7-10 minutes. Add broth and continue cooking another 15 minutes.
• Add jam and balsamic vinegar, bring to boil, reduce heat, and cook chicken for another 15-20 minutes or until tender.

Notes

Nutritional information per serving:
Calories 339 Calories from fat 15% Fat 6g Saturated Fat 1g Cholesterol 99mg Sodium 113mg Carbohydrate 31g Dietary Fiber 0g Sugars 27g Protein 40g Dietary Exchanges: 2 other carbohydrate, 5 very lean meat

Spicy Advice: The longer the chicken cooks in the sauce, the better it gets!

Recipe from Holly Clegg’s Trim and Terrific Too Hot in the Kitchen cookbook

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