Raspberry Balsamic Chicken


1/2 cup Red Onion (Chopped)

1/2 cup fresh Thyme

1/2 teaspoon Sea Salt (Divided)

4 Medium Boneless Skinless Chicken Breast (Halves)

1/3 cup Raspberry Jelly (Seedless)

2 tablespoons Vinesation Raspberry Dark Balsamic 

1/4 teaspoon Pepper

2 tablespoons Vinesation Garlic Infused Olive Oil 



  • Add 1 Tbsp. of the Garlic Olive Oil to a medium skillet once heated add chicken to skillet and cook on each side or until done.  Set to simmer and add balsamic  vinegar and continue cooking for 2-3 minutes to reduce the balsamic onto the chicken
  • While chicken is cooking, heat the other Tbsp. of Garlic Olive Oil in a non-stick skillet over med-high heat. Add onion and sauté 5 minutes until golden brown. Add the raspberry preserves, thyme, ½  of the sea-salt, Black pepper. Continue cooking until preserves liquefies.
  • Pour sauce over chicken and simmer 3-5 minutes.
  • Remove chicken from skillet; keep warm. Reduce heat to medium-low. Add 1/4 tsp salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt.
  • Spoon sauce over chicken and serve.