Raspberry Chicken

Serves: 4 • Prep Time: 30 min • Cook Time: 20 min

Ingredients

• 4 boneless, skinless Chicken Breasts
• 1 pint fresh Raspberries
• 4 teaspoons Sugar
• 1/4 cup Apple Juice
• 2 Tablespoons Red Wine Vinegar
• 1 teaspoon Soy Sauce
• 1 clove Garlic, minced
• 1/2 teaspoon fresh Thyme, finely chopped
• 1 Tablespoon Water
• 2 teaspoons Cornstarch
• Olive oil
• Salt and Pepper

Instructions

1. Place the raspberries in a bowl, sprinkle them with sugar, and mash them well with a fork. Let the mixture stand for 15 minutes.
2. While you wait, flatten the chicken breasts to 1/4 inch thick with a meat mallet. Sprinkle them with salt and pepper on both sides.
3. Mash the raspberries again, then push the mixture through a sieve, reserving the juice. Discard seeds.
4. In a saucepan, combine the raspberry juice, apple juice, red wine vinegar, soy sauce, garlic, and thyme. Simmer, uncovered for 5 minutes.
5. In a small bowl combine cornstarch and water, then it whisk it into the raspberry sauce. Cook ands stir for a minute or two more, until sauce is thickened. Keep warm.
6. In a large skillet, heat olive oil on medium high heat. Cook chicken until golden on each side and until juices run clear.
7. Serve chicken topped with raspberry sauce and garnished with fresh raspberries.