Raspberry Balsamic Chicken with Shallots

I found this recipe on Eating Well and thought it sounded delicious. It was very easy to make and definitely pretty good. My only complaint was that I only had 1 small shallot. It definitely could have used more. The flavor of this was really good and Matt really enjoyed it. I'll be making this again!

I served this with asparagus that I roasted at 425 for about 15 minutes with olive oil, garlic, salt, pepper, and balsamic vinegar. It's kind of a staple side dish in our house because it's so good and so easy!


Ingredients

• 3/4 cup seedless all-fruit raspberry jam
• 1/4 cup balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 pound boneless chicken breasts (I used a pound of chicken tenderloins)
• 2 1/2 teaspoons extra-virgin olive oil
• 1/2 cup chopped shallots, (2-3 large)
• 1 1/2 teaspoons minced fresh thyme

Directions

1. Combine jam and vinegar in a small pan over medium-low heat. Cook, stirring often, until the jam is dissolved, 3 to 4 minutes. Remove from heat, stir in salt and pepper and let cool slightly. Reserve 1/2 cup of the sauce. Place chicken breasts and the rest of the sauce in a large sealable plastic bag. Seal and shake gently to coat. Marinate in the refrigerator for 1 to 1 1/2 hours.
2. Heat oil in a large nonstick skillet over medium-high heat. Add shallots and thyme and cook, stirring often, until the shallots begin to soften, about 1 minute. Remove the chicken from the marinade (discard marinade). Add the chicken to the pan and cook until just beginning to brown, 2 minutes on each side. Add the reserved raspberry sauce; stir to melt the jam and coat the chicken. Reduce heat to low, cover and cook until the chicken is cooked through and no longer pink in the center, 6 to 10 minutes. Serve immediately.