Chicken With Raspberry Balsamic Reduction Sauce
|Olive oil||2 Tablespoon|
|Boneless skinless chicken breast||3|
|Dried thyme||2 Teaspoon|
|Balsamic vinegar||1⁄2 Cup (8 tbs)|
|Seedless raspberry preserves||3 Tablespoon (Leveled)|
Heat olive oil in a medium sized skillet.
Cook chicken breasts over medium heat.
Halfway through the cooking time (approximately 7 to 12 minutes) sprinkle thyme evenly over the chicken breasts, then finish cooking.
Salt and pepper to taste.
Remove chicken from the pan.
Heat the pan and then deglaze with the balsamic vinegar.
Reduce it by half and add the raspberry preserves.
Cook over medium heat until the preserves melt.
Pour over chicken breasts and serve.