4 boneless chicken breasts, pounded slightly salt and pepper
1/2 cup flour
2 teaspoons fresh or 1 teaspoon dried thyme
2 tablespoons olive oil
2 cups chicken stock
1/3 cup seedless raspberry jam
2 tablespoons balsamic vinegar
1 tablespoon cold butter
2 tablespoons chopped flat leaf parsley
1 cup fresh raspberries (optional)
Season chicken with salt and pepper. Dredge lightly in flour. Sprinkle chicken with thyme. Heat oil 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, cook for a minute or two.
Turn off heat and whisk in cold butter. Add parsley. Serve on top of chops. Garnish with fresh raspberries. Great with wild rice.
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