Chicken Breasts with Raspberry Sauce

 

4
boneless, skinned chicken breast halves (about 1-1/4 pounds)
2
tablespoons all-purpose flour
1-1/2
tablespoons vegetable oil
1
12-ounce package dry-pack frozen reapberries, thawed
3/4
cup chicken broth
1/4
teaspoon leaf thyme, crumbled
2
teaspoons cornstarch
2
tablespoons butter, cut up
2
tablespoons red wine vinegar
2
teaspoons lemon juice
1
teaspoon sugar
1/8
teaspoon salt

 

 

Shake chicken with flour in bag to coat.  Sauté chicken in oil in large, heavy skillet over medium-high heat until browned, 3 to 4 minutes.  Lower heat to medium;  sauté other side 3 to 4 minutes or until cooked through.  Transfer to warm platter.  Discard fat from pan;  wipe pan.

 

Reserve 1/4 cup raspberries for garnish.  Add remaining raspberries, 1/2 cup chicken broth and the thyme to skillet.  Bring to boiling.  Lower heat;  simmer 2 to 3 minutes or until raspberries are reduced to saucy consistency.

 

Force raspberry mixture through strainer with back of spoon;  discard seeds.  Return puree to skillet.  Stir together cornstarch and remaining chicken broth in small bowl until smooth.  Stir into puree.  Bring to boiling, stirring.  Lower heat;  simmer to thicken, about 2 minutes.  Remove from heat.  Stir in butter, red wine vinegar, lemon juice, sugar, salt and the reserved raspberries.  Ladle sauce onto 4 warm plates.  Slice breasts lengthwise.  Arrange slices over sauce. 

 

Makes 4 servings.