Ingredients


2 ¼ c. Fresh raspberries


4 tsp. sugar


¼ c. apple juice


2 Tbs. red wine vinegar


1 Tbs. gluten free soy sauce


½ tsp. garlic, minced


1/8 tsp. dried thyme


1 Tbs. cornstarch


1 Tbs. cold water


4 boneless skinless chicken breast halves


1 Tbs. canola oil


1 Tbs. butter


Additional fresh raspberries, optional


Directions


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 cold 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 ¼- inch thickness. In a large skillet, heat oil and butter over medium-high heat. Add the chicken; cook until juices run clear. Serve with raspberry sauce. Garnish with additional raspberries if desired.