Chicken Breasts With Currant and Thyme Sauce

• 4 boneless skinless chicken breasts
• 14 cup all-purpose flour
• 1 teaspoon salt
• 12 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 4 medium shallots, finely chopped (1/2 cup)
• 1 teaspoon sugar
• 34 cup reduced-sodium chicken broth
• 14 cup dried currant
• 12 cup fresh thyme leave, chopped
• 1 tablespoon balsamic vinegar
• 12 teaspoon cornstarch

1. Arrange chicken breasts in a single layer on a work surface and cover with plastic wrap.
2. Using a meat mallet, heavy skillet or a rolling pin, pound them until flattened to about 1/2 inch thick.
3. In a shallow dish, combine flour, salt and pepper.
4. Dredge both sides of each breast through sesasoned flour.
5. In a large skillet over medium-high, heat oil and butter.
6. Add chicken breasts and cook until they are well browned on both sides and no longer pink at the center, about 4 minutes per side.
7. Transfer them to a plate and cover with foil to keep warm.
8. Reduce heat to medium-low.
9. Add shallots and sugar to skillet and cook, stirring, until they begin to color, about 2 minutes.
10. Add chicken broth, currants and thyme, then stir and scrape the bottom of the skillet.
11. In a small bowl, stir together vinegar and cornstarch.
12. Stir mixture into skillet and bring to a simmer.
13. Let cook until sauce is thickened, about 2 minutes.
14. Serve chicken breasts topped with sauce.

chicken breasts, flour, salt, ground black pepper, olive oil, butter, shallots, sugar, chicken broth, currant, thyme, balsamic vinegar, cornstarch

Taken from www.food.com/recipe/chicken-breasts-with-currant-and-thyme-sauce-342103 (may not work)