Chicken Breasts with Raspberry Sauce

• 4 boneless skinless chicken breast halves
• 2 tablespoons flour
• 1 12 tablespoons olive oil
• 2 cups fresh raspberries
• 34 cup chicken broth
• 12 teaspoon thyme
• 2 teaspoons cornstarch
• 2 tablespoons butter
• 2 tablespoons red wine vinegar
• 2 teaspoons lemon juice
• 1 teaspoon sugar
• 18 teaspoon salt

1. Shake chicken in flour and saute in oil over med-high heat until browned, 3-4 minutes.
2. Lower heat to medium; saute other side 3-4 minutes or until cooked through.
3. Transfer to warm platter.
4. Reserve 1/2 cup raspberries for garnish.
5. Add remaining raspberries, 1/2 cup chicken broth and the thyme to skillet.
6. Bring to boil.
7. Lower heat; simmer 2 minutes until raspberries are ruduced to a saucy consistency.
8. Force raspberry mixture through a strainer with the back of a spoon; discard seed.
9. Return puree to skillet.
10. Stir together cornstarch& remaining chicken broth in small bowl until smooth.
11. Stir into puree.
12. Bring to boiling, stirring.
13. Lower heat; simmer to thicken, about 2 min.
14. Stir in butter, red wine vinegar, lemon juice, sugar, salt and the reserved raspberries.

chicken, flour, olive oil, fresh raspberries, chicken broth, thyme, cornstarch, butter, red wine vinegar, lemon juice, sugar, salt

Taken from www.food.com/recipe/chicken-breasts-with-raspberry-sauce-69394 (may not work)