Raspberry Chicken

Raspberry Chicken
Raspberry Chicken


4 boneless chicken breasts, pounded slightly
salt and pepper
2 teaspoons fresh or 1 teaspoon dried thyme
1/2 cup flour
2 tablespoons olive oil
2 cups chicken stock
1/3 cup seedless raspberry jam
1 tablespoon balsamic vinegar
1 tablespoon cold butter (optional)
2 tablespoons chopped flat leaf parsley
1 cup fresh raspberries


Season chicken with some salt and pepper and the thyme. Dredge lightly in flour. Heat oil in over medium heat in a large skillet. Brown chicken for about 5 minutes on both sides over medium heat until cooked through. Remove chicken to a plate and cover with foil. Add stock to the same skillet. Bring to a simmer, scraping up brown bits. Whisk in jam and vinegar, simmer for a few minutes until it starts to reduce down. Add berries and cook another 30 seconds. Turn off heat and whisk in cold butter. Serve sauce and berries on top of chicken. Sprinkle parsley over the top.