Raspberry Chicken

I used Smucker's sugar-free seedless black raspberry jam and it still came out beautifully. I, however, omitted the oil and the onion. The thyme added a lovely flavor contast with the raspberry. I also added a sprinkling of cinnamon in the sauce. Yum! As an accompaniment, I made a mix of brown and wild rices, some golden rasins, cherry-flavored craisins, and yet another sprinkling of cinnamon. I cooked the rices in water mixed with a fresh-squeezed orange. It was like having dessert for dinner. However, none of us were florred, but we all enjoyed it. Thank you. (I'm sure if I had any onions, it would taste even better)

Good flavour, and a dish I will make again, I just didn't find the colour of the sauce particularly appealing. Maybe Aus. balsamic vinegar is very dark, but it turned out a strange colour. I fixed this by adding heaps of fresh chopped parsley. Thanks for a quick and tasty recipe though.

I used current/raspberry jam. Added a little wine to the pan as the chicken cooked to keep it from drying out. Also, the second time I didn't bother to remove the chicken from pan - just pushed the side and stirred up jam and balsamic in the center. Made it again - with chicken thighs and also added sliced mushrooms to the sauce. Mighty fine! for P-A-R-T-Y 09

This is a Cooking Light recipe that I tried years ago. I forgot about it until I saw it here and decided to make it again. This is very good. You can use any flavor of jam or preserves that you like with this.

Very good. I think another jam flavor might be good too.. I will be making this again.