Chicken Breasts with Raspberry Sauce

Recipe created by SheKnows on Feb 6, 2011
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(3 ratings)

Prep: 5 min
Cook Time: 20 min
Total: 25 min
Serving: 4 Servings

Pan-seared chicken breasts are complimented by a sweet-tart raspberry sauce in this 20 minute dinner recipe. Serve with rice and mixed steamed vegetables.

Ingredients

1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 skinless, boneless chicken breast halves (about 1 pound)
1-1/2 tablespoons olive oil
1/4 cup seedless raspberry jam
2 tablespoons orange juice
2 tablespoons wine vinegar

Directions

Place the thyme, sage, salt, and pepper in a small bowl and mix to combine.
Rub the chicken breasts with the thyme mixture, coating on both sides.
Place the olive oil in a large sauté pan over medium heat. Add the chicken and cook for 10 minutes, turning once, until no longer pink, then transfer the chicken to a plate and keep warm.
Place the jam, orange juice and vinegar into the pan and whisk to combine. Bring the mixture to a boil, cook for 2 minutes and then spoon over the chicken. Serve immediately.