Raspberry-Balsamic Chicken with Shallots

About a month ago, we had Dr. Jones and Barbara over for a birthday dinner for Barbara. I made this chicken dinner. It was so tasty and so super simple, and really not too bad for you (296 calories, and 4 g fat)

Raspberry-Balsamic Chicken with Shallots
(Eating Well April/May 2005)

3/4 C seedless all-fruit raspberry jam
1/4 C balsamic vinegar
1/2 tsp salt
1/4 tsp freshly ground pepper
4 4-5 oz boneless, skinless chicken breasts
2 1/2 tsp extra virgin olive oil
1 1/2 tsp minced fresh thyme

Combine jam and vinegar in a small pan over medium-low heat. Cook, stirring often, until the jam is dissolved, 3-4 minutes. Remove from heat, stir in salt and pepper and let cool slightly. Reserve 1/2 cup of sauce. Place chicken breasts and the rest of the sauce in a large resealable plastic bag. Seal and shake gently to coat. Marinate in the refrigerator for 1 to 1 1/2 hours.

Heat oil in a large nonstick skillet over medium-high heat. Add shallots and thyme and cook, stirring, often until shallots begin to soften, about 1 minute. Remove chicken from the marinade (discard marinade). Add 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 the 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.