Balsamic Glazed Chicken with Raspberries
4 chicken breasts, boneless and skinless (about 2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoon butter
1/3 cup Raspberry Balsamic with Lemon (or substitute any of our other flavored balsamic vinegars)
2 shallots minced fine
1/2 cup chicken stock
2 tablespoon fresh thyme leaves, plus additional thyme sprigs for garnishing
1/4 cup crÃ¨me fraÃ®che
1/2 pint fresh raspberries (or frozen thawed berries)
Melt the butter in a large skillet over medium-high heat. Season the chicken with salt and pepper on both sides and add to the skillet, cook 3 minutes per sides until golden brown.
Remove the chicken to a plate and cover with foil.
Add shallots to the pan, reduce heat to medium, cover and cook until softened, about 5 minutes. Add the balsamic vinegar to the pan, raise the heat and simmer for 1 minute, reducing the vinegar to a syrup, add the chicken stock and crÃ¨me fraÃ®che to the pan, whisk and cook 1 minute more.
Return the chicken breasts to the pan, spoon the sauce over the breasts, cover and simmer 5 minutes until the chicken is cooked through.
Add the raspberries and thyme to the pan around the chicken and gently swirl the pan to coat the raspberries with the sauce.
Serve the chicken on warmed plates with sauce and raspberries spooned on top. Garnish each plate with a sprig of thyme.