4 Servings
1 kg boneless, skinless chicken breasts, tenders removed
3/4 cup seedless all-fruit raspberry jam
2 1/2 teaspoons extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 teaspoon freshly ground pepper
1/2 teaspoon salt
1/2 cup chopped shallots
1 1/2 teaspoons minced fresh thyme
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 salt and 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.
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 .
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.
