1½ cups fresh raspberries
4 boneless, skinless chicken breasts
Salt and pepper
3 Tbsp cold unsalted butter, cut into pieces, divided
1 tsp olive oil
1¼ cups chicken broth
2 Tbsp balsamic vinegar
1 shallot, minced
2 tsp minced fresh thyme leaves
Fresh thyme sprigs and whole fresh raspberries
Preparation Serves 4
Purée the raspberries in a blender or food processor and strain to remove seeds; set aside.
Season chicken with salt and pepper.
In a large skillet, melt 1 tablespoon of the butter in the oil over medium heat. When the butter stops foaming, add the chicken and sauté until browned, about 6 minutes. Turn the chicken and brown the second side, about 6 minutes. Transfer chicken to a cookie sheet and keep warm in a low oven. Pour the fat from the skillet. Add the broth, vinegar, shallot and thyme to the skillet and boil over medium-high heat for 2 minutes, scraping to release browned bits. Simmer until the mixture is reduced to about ¼ cup. Stir in the reserved raspberry purée and cook until warmed through.
Remove from heat and whisk in the remaining butter, one piece at a time. Transfer chicken to plates and spoon sauce on top. Garnish with the thyme sprigs and whole raspberries.