How To Prepare
1
Combine jam and vinegar in a small pan over medium-low heat. Cook, stirring often, until the jam is dissolved, 3 to 4 minutes. Remove from heat, stir in pepper and let cool slightly. Reserve 1/2 cup of the sauce. Place chicken breasts and the rest of the sauce in a large sealable plastic bag. Seal and shake gently to coat. Marinate in the refrigerator for 1 to 1 1/2 hours.
2
Heat oil in a large nonstick skillet over medium-high heat. Add shallots and thyme and cook, stirring often, until the shallots begin to soften, about 1 minute. Remove the chicken from the marinade (discard marinade). Add the chicken to the pan and cook until just beginning to brown, 2 minutes on each side. Add the reserved raspberry sauce; stir to melt the jam and coat the chicken. Reduce heat to low, cover and cook until the chicken is cooked through and no longer pink in the center, 6 to 10 minutes. Serve immediately.
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- 3/4 cup seedless no sugar added raspberry jam
- 1/4 cup balsamic vinegar
- 1/4 teaspoon freshly ground pepper
- 16 oz (Four 4 ounce) boneless, skinless chicken breasts, tenders removed (see Tip)
- 2 1/2 teaspoons extra-virgin olive oil
- 1/2 cup chopped shallots, (2-3 large)
- 1 1/2 teaspoons minced fresh thyme
Ingredients
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