Boysenberry Chicken collected by Toviah (Bryson) Cain

Boysenberry Chicken

From Rebecca Da Valle

1/3 cup boysenberry (seedless) preserves

2 Tbsp balsamic vinegar

½ cup chopped red onion

2 tsp canola or olive oil

½ tsp thyme

½ tsp salt

1 lb. cubed chicken

1/8 tsp pepper

Sauté oil and onion until tender. Sprinkle thyme and ¼ of the salt onto chicken

and add to skillet. Remove the onion and chicken mixture from the pan when

chicken is cooked through. Add pepper, preserves, vinegar and remaining salt to

the skillet. Stir constantly over medium-low heat until sauce is heated through

and the preserves have completely melted. Add the onion and chicken mixture to

the preserve sauce. Stir until chicken is completely coated and hot.