Rasberry-Balsamic Chicken

• 3/4 cup seedless raspberry jam
• 1/4 cup balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 boneless chicken breast
• 2 1/2 tsp extra-virgin olive oil
• 1/2 cup chopped shallots (2-3)
• 1 1/2 tsp thyme

1. combine jam and vinegar over med heat. stir often until jam is dissolved (3-4 mins). stir in salt and pepper removing from heat. let cool slightly, reserve 1/2 sauce. place chicken in bag with remaining half of sauce and let marinate for 1 1/2 hours in fridge.
2. heat oil in non stick Pan. ADD shallots and thyme and cook, stirring often (1 minute). remove chicken from marinade (discard marinade) and add chicken to pan, approx 2 mins per side. add reserve sauce and cook until chicken is cooked through.

seedless raspberry jam, balsamic vinegar, salt, pepper, chicken breast, extravirgin olive oil, shallots, thyme

Taken from www.epicurious.com/recipes/member/views/rasberry-balsamic-chicken-51705021 (may not work)