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Chicken with Raspberry Thyme Sauce

 Chicken with Raspberry Thyme Sauce
"This is one of my favorite ways to serve chicken," reports Robert Jost of Manitowac, Wisconsin. "My wife and I garnish it with fresh raspberries and sprigs of thyme from our garden."
4 ServingsPrep: 10 min. + standing Cook: 15 min.


  • 2-1/4 cups fresh raspberries
  • 4 teaspoons sugar
  • 1/4 cup apple juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon dried thyme
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 tablespoon canola oil
  • 1 tablespoon butter
  • Additional fresh raspberries, optional


  • Place raspberries in a small bowl; sprinkle with sugar and mash. Let
  • stand for 15 minutes; mash again. Strain, reserving juice; discard
  • pulp and seeds. In a small saucepan, combine the raspberry juice,
  • apple juice, vinegar, soy sauce, garlic and thyme. Bring to a boil.
  • Reduce heat; simmer, uncovered, for 5 minutes.
  • In a small bowl, combine cornstarch and water until smooth; gradually
  • stir into raspberry juice mixture until smooth. Bring to a boil;
  • cook and stir for 1 minute or until thickened. Keep warm.
  • Flatten chicken to 1/4-in. thickness. In a large skillet, heat oil

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Chicken with Raspberry Thyme Sauce (continued)

Directions (continued)

  • and butter over medium-high heat. Add the chicken; cook until juices
  • run clear. Serve with raspberry sauce. Garnish with additional
  • raspberries if desired. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 172 calories, 8 g fat (2 g saturated fat), 31 mg cholesterol, 280 mg sodium, 16 g carbohydrate, 5 g fiber, 10 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.