Blackberry Balsamic Chicken
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skinless, boneless chicken breast halves
minced thyme, fresh
blackberry fruit spread, no sugar added
cornstarch, or as desired (optional)
1Season chicken with garlic, salt and pepper.
2Heat the olive oil in a skillet over medium-high heat. Cook the chicken breasts until golden brown on both sides.
3While the chicken breasts are cooking, whisk together the chicken broth, thyme blackberry spread and balsamic vinegar.
4Once the chicken breasts have browned on both sides, pour in the blackberry sauce and bring to a simmer.
5Reduce heat to medium-low and simmer until the chicken breasts are no longer pink, about 15 minutes. Turn the chicken breasts over halfway through cooking.
6erve with the reduced blackberry sauce. For a thicker sauce, mix cornstarch with about 2 teaspoons of water and stir into simmering sauce; let cook until thickened, about 1 minute.