Chicken Breasts with Raspberry Sauce

Our household is now back to three people. Our wonderful friends from Ivory Coast, the Djaos, have started their trip home today. I will miss them all. Alphonsine is an amazing cook and has shared many great meals with us while here.
But now back to blogging and cooking again. I love to cook in the fall as the weather gets cool. The recipe today is a baked chicken with a sweet raspberry, tangy vinegar sauce. You can double the raspberry sauce if you want more to put over rice. If you do not have seedless jam, then stir regular jam to soften and put through a seive to remove the seeds. If you have fresh thyme and sage, us 3 times more than the dried one.

Chicken Breasts with Raspberry Sauce

4 skinless, boneless chicken breast halves (about 1 pound)
1/2 tsp. dried thyme, crushed
1/2 tsp. dried sage, crushed
1/4 tsp. salt
1/4 tsp. black pepper
Nonstick spray coating
1/4 cup seedless raspberry jam
2 Tbsp. orange juice
2 Tbsp. wine vinegar

1. Rinse chicken, pat dry with a paper towel.

2. Combine thyme, sage, salt and pepper then rub it evenly over the chicken pieces.

3. Spray 10-inch skillet with nonstick coating. Add the chicken and cook over medium heat for 8-10 minutes or till tender and no longer pink, turn once. Remove from skillet and keep warm.

4. Stir together jam, orange juice and vinegar; add to skillet. Boil gently, uncovered for about 2 minutes or til sauce is reduced to desired consistency.

Serve chicken with sauce, rice and baby carrots. If you happen to have a few fresh raspberries, use them for garnish. Makes 4 servings.