Balsamic Chicken Skillet With Mixed Berry Sauce Recipes

BLACKBERRY BALSAMIC CHICKEN

Steps:

• Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion and saute till translucent.
• Sprinkle salt, pepper, and thyme over the top of the chicken. Add chicken to skillet and saute 6 minutes on each side or until done. Remove chicken from skillet and keep warm. Reduce heat to medium low. Add preserves, vinegar, and salt and pepper, stirring constantly until the preserves melt. Spoon the sauce over chicken to serve.

RASPBERRY BALSAMIC CHICKEN

Steps:

• Heat oil in a large nonstick skillet over med-high heat, add onion and saute 5 minutes.
• Sprinkle thyme and 1/4 tsp salt over chicken.
• Add chicken to pan; saute 6 minutes on each side.
• Remove chicken from pan and keep warm.
• Reduce heat to medium, add 1/4 tsp salt, preserves, vinegar, and pepper to pan, stirring until preserves melt.
• To Serve:.
• Spoon sauce over chicken and serve immediately. OR Return chicken to pan and coat chicken evenly, serve immediately.

ONE-POT BALSAMIC CHICKEN AND VEGGIES

Steps:

• Whisk balsamic vinegar, 2 tablespoons olive oil, honey, mustard, garlic, and red pepper flakes in a small bowl. Set vinaigrette aside.
• Cut sweet potato into 1/4-inch thick fries.
• Heat remaining oil in a large skillet over medium heat. Add sweet potato fries and cook, turning every 5 minutes, for 20 minutes. Remove from the pan and set aside.
• Add chicken to the pan and season with salt and pepper. Sear until golden, about 3 minutes per side. Remove from the pan and set aside.
• Add asparagus, broccoli, and cherry tomatoes; season with salt and pepper. Cook until asparagus and broccoli are bright green and tomatoes are slightly wilted, about 5 minutes. Move veggies to one side and add chicken and potatoes back into the pan. Pour in vinaigrette. Toss veggies and chicken slightly until chicken is cooked through and vinaigrette has thickened, about 5 more minutes.