Blueberry Balsamic Chicken with Shallots

Directions

Combine jam and vinegar in a small pan over medium-low heat.

Cook, stirring often, until the jam is dissolved, 3 to 4 minutes.

Remove from heat, stir in salt and pepper and let cool slightly.

Reserve ½ cup of the sauce.

Place chicken breasts and the rest of the sauce in a large sealable plastic bag.

Seal and shake gently to coat.

Marinate in the refrigerator for 1 to 1½ hours.

Heat oil in a large nonstick skillet over medium-high heat.

Add shallots and thyme and cook, stirring often, until the shallots begin to soften, about 1 minute.

Remove the chicken from the marinade (discard marinade).

Add the chicken to the pan and cook until just beginning to brown, 2 minutes on each side.

Add the reserved raspberry sauce; stir to melt the jam and coat the chicken.

Reduce heat to low, cover and cook until the chicken is cooked through and no longer pink in the center, 6 to 10 minutes.

Serve immediately.