Raspberry Chicken with Thyme

Name: Raspberry Chicken with Thyme
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 4 boneless chicken breast halves, with skin; 118 milliliters chicken stock or canned low-sodium broth; 79 milliliters dry white wine; 1 teaspoon olive oil; 355 milliliters fresh raspberries; 4 servings Salt and freshly ground pepper; 1 shallot, minced; 1 teaspoon minced thyme; 8 fresh thyme sprigs plus; 3 Tbsps cold unsalted butter, cut into pieces

Raspberry Chicken with Thyme requires roughly 45 minutes from start to finish. Watching your figure? This gluten free and primal recipe has 278 calories, 26g of protein, and 13g of fat per serving. This recipe serves 4. Head to the store and pick up olive oil, chicken breast halves, chicken stock, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It works well as a main course.

Instructions

Press half of the raspberries through a fine stainless steel strainer; reserve the puree.

Ingredients you will need

Raspberries

Equipment you will use

Sieve

Tuck one thyme sprig under the skin of each chicken breast, loosening the skin as little as possible. Season the chicken with salt and pepper.

Ingredients you will need

Salt And Pepper

Chicken Breast

Whole Chicken

Thyme

In a large, heavy, nonreactive skillet, melt 1/2 tablespoon of the butter in the oil over high heat. When the butter stops foaming, add the chicken, skin side down, and cook for 1 minute. Reduce the heat to moderate and cook until the skin is nicely browned, about 5 minutes longer. Turn the chicken and brown the second side, about 6 minutes.

Ingredients you will need

Whole Chicken

Butter