Ingredients:4 boneless chicken breasts, pounded slightlysalt and pepper2 teaspoons fresh or 1 teaspoon dried thyme1/2 cup flour2 tablespoons olive oil2 cups chicken stock1/3 cup seedless raspberry jam1 tablespoon balsamic vinegar1 tablespoon cold butter (optional)2 tablespoons chopped flat leaf parsley1 cup fresh raspberriesDirections: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.
WLUK FOX 11 is your source for Balanced News and Severe Weather Coverage for Appleton, Shawano, Sturgeon Bay, Kewaunee, Two Rivers, New London, Bonduel, Pulaski, Suamico, Menasha, Neenah, Shiocton, Ashwaubenon, Algoma, Mishicot and Wrightstown.