Chicken Breasts w/Raspberry Sauce

By á-6072

1/2 tsp. Thyme (dried, crushed)
1/2 tsp. Sage (dried , crushed)
1/4 tsp. Salt
1/4 tsp. Pepper
4 Chicken Breast Halves (skinless, boneless)
1/4 c. Raspberry Jam (seedless)
2 Tbsp. Orange Juice
2 Tbsp. Wine Vinegar

Ingredients

• 1/2 tsp. Thyme (dried, crushed)
• 1/2 tsp. Sage (dried , crushed)
• 1/4 tsp. Salt
• 1/4 tsp. Pepper
• 4 Chicken Breast Halves (skinless, boneless)
• 1/4 c. Raspberry Jam (seedless)
• 2 Tbsp. Orange Juice
• 2 Tbsp. Wine Vinegar

Details

Servings 4

Preparation

Step 1

Combine thyme, sage, salt and pepper; rub over chicken pieces, coating evenly.

Spray a 10" skillet with nonstick coating. Add chicken to skillet. Cook chicken over medium heat until tender and no longer pink, turning once. Remove from skillet; keep warm.

Stir together jam, orange juice and vinegar; add to skillet. Boil gently, uncovered, about 2 minutes and reduced to desired consistency. Serve chicken with sauce.