I served this with:
Green Chile Rice (Mix 1.5 cups sour cream and 1 can diced green chiles with 2-3 cups cooked rice. Cover with cheddar cheese and cook at 350 for 30 minutes)
Garlic Roasted potatoes (Cut potatoes into chunks and toss with olive oil and garlic salt, cook at 450 for 20 minutes or so).
Blackberry Balsamic Chicken
1/2 C chopped red onions
Salt and Pepper to taste
1/2 tsp dried thyme (I didn't have this so I just used italian seasoning)
6 boneless skinless chicken breasts (I used thighs, bone in and just cooked them longer)
1/2 C blackberry preserves (I used Boysenberry because that's what I had on hand)
2 TBLS Balsamic Vinegar
Heat some oil in a large skillet over medium high heat until hot. Add onion and saute until translucent. Sprinkle salt, pepper and thyme over the top of the chicken. Add chicken to skillet and saute 6 minutes on each side or until done. Remove chicken from skillet and keep warm. Reduce heat to medium low. Add preserves, vinegar, salt and pepper, stirring constantly until the preserves melt. Spoon the sauce over the chicken to serve.