Chicken Breasts With Raspberry Sauce

• 4 chicken breasts, skinless and boneless
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• nonstick cooking spray
• 1/4 cup seedless raspberry jam
• 2 tablespoons orange juice
• 2 tablespoons red wine vinegar

1. Rinse chicken, pat dry with paper towels.
2. Combine thyme, sage, salt, and pepper.
3. Rub over chicken pieces; coating evenly.
4. Spray a 10-inch skillet with non-stick cooking spray.
5. Add chicken to the skillet,.
6. Cook over medium heat for 8 to 10 minutes, or until tender and no longer pink.
7. Remove from skillet; keep warm.
8. Stir together jam, orange juice, and vinegar; add to skillet.
9. Boil gently, uncovered, about 2 minutes, or until sauce is reduced to the desired consistency.
10. Serve chicken with sauce.

chicken breasts, thyme, sage, salt, pepper, nonstick cooking spray, seedless raspberry jam, orange juice, red wine vinegar

Taken from www.food.com/recipe/chicken-breasts-with-raspberry-sauce-356762 (may not work)