Chicken With Raspberry Thyme Sauce

• 2-1/4 cups fresh raspberries
• 4 teaspoons sugar
• 1/4 cup apple juice
• 2 tablespoons red wine vinegar
• 1 tablespoon soy sauce
• 1/2 teaspoon minced garlic
• 1/8 teaspoon dried thyme
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1 tablespoon canola oil
• 1 tablespoon butter
• Additional fresh raspberries, optional

1. Place raspberries in a small bowl; sprinkle with sugar and mash. Let stand for 15 minutes; mash again. Strain, reserving juice; discard pulp and seeds. In a small saucepan, combine the raspberry juice, apple juice, vinegar, soy sauce, garlic and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2. In a small bowl, combine cornstarch and water until smooth; gradually stir into raspberry juice mixture until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Keep warm.
3. Flatten chicken to 1/4-in. thickness. In a large skillet, heat oil and butter over medium-high heat. Add the chicken; cook until juices run clear. Serve with raspberry sauce. Garnish with additional raspberries if desired.

fresh raspberries, sugar, apple juice, red wine vinegar, soy sauce, garlic, thyme, cornstarch, cold water, chicken breast halves, canola oil, butter, fresh raspberries

Taken from www.tasteofhome.com/recipes/chicken-with-raspberry-thyme-sauce/ (may not work)