Blueberry Balsamic Chicken with Shallots

Ingredients

• 3/4 cup fruit jam blueberry
• 1/4 cup balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• 4 each chicken breasts boneless
• skinless
• tenders removed
• 2 1/2 teaspoons olive oil
• extra-virgin
• 1/2 cup shallots chopped
• about 3 large
• 1 1/2 teaspoons thyme freshly minced

Instructions

1. Combine jam and vinegar in a small pan over medium-low heat.
2. Cook, stirring often, until the jam is dissolved, 3 to 4 minutes.
3. Remove from heat, stir in salt and pepper and let cool slightly.
4. Reserve 1/2 cup of the sauce.
5. Place chicken breasts and the rest of the sauce in a large sealable plastic bag.
6. Seal and shake gently to coat.
7. Marinate in the refrigerator for 1 to 1 1/2 hours.
8. Heat oil in a large nonstick skillet over medium-high heat.
9. Add shallots and thyme and cook, stirring often, until the shallots begin to soften, about 1 minute.
10. Remove the chicken from the marinade (discard marinade).
11. Add the chicken to the pan and cook until just beginning to brown, 2 minutes on each side.
12. Add the reserved raspberry sauce; stir to melt the jam and coat the chicken.
13. Reduce heat to low, cover and cook until the chicken is cooked through and no longer pink in the center, 6 to 10 minutes.
14. Serve immediately.