This started out to be Apricot chicken with thyme. I had neither of those ingredients, so I improvised and we LIKED it! I doubled the recipe, but we found we didn't really care for this leftover.
1 teaspoon vegetable oil
1/2 cup red onion, chopped
1 1/2 teaspoons fresh rosemary, minced
1/2 teaspoon salt, divided
1 pound chicken breasts, skinless & boneless
1/3 cup orange marmalade
2 Tablespoons balsamic vinegar
1/4 teaspoon black pepper, freshly ground
1. Heat oil in large nonstick skillet over medium-high heat until hot. Add onion;
sauté 5 minutes.
2. Sprinkle rosemary and 1/4 teaspoon salt over chicken. Add chicken to pan; sauté
6 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Reduce heat to medium. Add 1/4 teaspoon salt, marmalade, vinegar, and pepper
to pan, stirring constantly until preserves melt. Spoon sauce over chicken and
Pound out chicken breasts a little bit to thin them out and even
out their thickness. They cook up quicker and more evenly that way.