Raspberry Balsamic Chicken
1 lb. chicken breast, cut up
1/2 c. red onion, chopped
1/2 t. thyme
1/3 c. fruit only raspberry preserves
2 T. balsamic vinegar
Saute chicken breast and onions in a skillet with olive oil, butter, coconut oil or a combination of these.
After chicken is thoroughly cooked, reduce heat to low and add thyme, preserves and vinegar and salt and pepper if desired. Cook until preserves are melted, stirring constantly. If you need to thicken the sauce, mix 1 t. arrowroot powder (or cornstarch) with 1-2 T. cold water, then add that to the sauce in the skillet, stirring well.
Serve with plenty of vegetables or a large salad.