Raspberry sauce? Yes! This dish is quite nice with a side of rice and some roasted asparagus.
- 4 boneless skinless chicken breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons regular olive oil
- 1/2 cup low-sodium chicken broth
- 2 tablespoons balsamic vinegar
- 2 tablespoons prepared mustard (yellow or brown - your choice)
- 1/4 cup raspberry jam (with or without seeds, as you like it)
- 2 tablespoons cold butter, cut into small pieces
Season both sides of the chicken with the salt and pepper. Heat the olive oil in a large stainless steel saute pan over medium heat until it just starts to smoke. Add the chicken and cook without stirring about 5-6 minutes per side, or until the chicken is golden brown on the outside and the middle reaches 150-155 degrees. Remove the chicken to a warm plate and cover with aluminum foil.
Deglaze the pan with the chicken broth, stirring to remove any browned bits. Add the mustard and vinegar and simmer over medium-high heat, stirring constantly, until the liquid reduces by about half. Add the jam and reduce the heat to low, simmering until the jam has melted. Remove from heat and stir in the cold butter, one piece at a time until it is all integrated. Put the chicken back in the pan along with any accumulated juices. Toss the chicken in the sauce. Serve the chicken with the remaining sauce on the side (for rice or veggies).