Wednesday, July 21, 2010

Sauteed Chicken with Cherries

from "Weight Watcher's" magazine
Sauteed Chicken with Cherries: serves 4 (6 points +)

4 ( 1/4 lb) skinless, boneless chicken thighs
1/2 c. onion, thinly sliced
1 c. frozen sweet pitted cherries, halved
3 T. raspberry all fruit preserves
1/8 tsp. salt
1/2 tsp. thyme
1 tsp. red wine vinegar

Spray a medium nonstick skillet with cooking spray and place over medium high heat. Add chicken, skinned side down and cook 5 minutes. Turn chicken over. Add the onions. Cover and cook 8-9 minutes. Turn chicken again; add cherries, preserves and salt. INcrease heat and cook, uncovered until chicken is cooked through and sauce is slightly thickened ( 2-3 minutes) Stir in thyme and vinegar.

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