Raspberry Balsamic Chicken

Ingredients

3/4 cup seedless raspberry jam
1/4 cup balsamic vinegar
1/2 tsp salt
1/4 tsp ground black pepper
4 chicken breatsts (about 5 oz each)
2 1/2 tsp extra virgin olive oil
1/2 cup chopped shallots (2-3 large)
1 1/2 tsp minced fresh thyme

Directions

(1) Heat jam and vinegar in skillet on medium-low heat until jam is dissolved. Remove from heat and add salt and pepper, allowing to cool a bit. Reserve 1/2 cup of sauce and put the rest in a resealable plastic bag. Add chicken to bag and marinate for 1.5 hours in fridge.

(2) Heat oil and cook shallots & thyme until shallots are tender (about 1 minute). Take chicken out of bag and dispose of remainding marinade. Cook chicken on both sides until browned. Add reserved sauce. Cover and simmer until completely done (about 10 minutes).