Chicken Breasts with Raspberry Sauce

Very easy and very elegant dish!

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breast halves
• 2  tablespoons flour
• 1 1⁄2 tablespoons olive oil
• 2  cups fresh raspberries
• 3⁄4 cup chicken broth
• 1⁄2 teaspoon thyme
• 2  teaspoons cornstarch
• 2  tablespoons butter
• 2  tablespoons red wine vinegar
• 2  teaspoons lemon juice
• 1  teaspoon sugar
• 1⁄8 teaspoon salt

Directions

1. Shake chicken in flour and saute in oil over med-high heat until browned, 3-4 minutes.
2. Lower heat to medium; saute other side 3-4 minutes or until cooked through.
3. Transfer to warm platter.
4. Reserve 1/2 cup raspberries for garnish.
5. Add remaining raspberries, 1/2 cup chicken broth and the thyme to skillet.
6. Bring to boil.
7. Lower heat; simmer 2 minutes until raspberries are ruduced to a saucy consistency.
8. Force raspberry mixture through a strainer with the back of a spoon; discard seed.
9. Return puree to skillet.
10. Stir together cornstarch& remaining chicken broth in small bowl until smooth.
11. Stir into puree.
12. Bring to boiling, stirring.
13. Lower heat; simmer to thicken, about 2 min.
14. Stir in butter, red wine vinegar, lemon juice, sugar, salt and the reserved raspberries.