Chicken Breasts With Raspberry Sauce - cooking recipe

Ingredients

4 chicken breasts, skinless and boneless
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/4 teaspoon salt
1/4 teaspoon pepper
nonstick cooking spray
1/4 cup seedless raspberry jam
2 tablespoons orange juice
2 tablespoons red wine vinegar

Preparation

Rinse chicken, pat dry with paper towels.
Combine thyme, sage, salt, and pepper.
Rub over chicken pieces; coating evenly.
Spray a 10-inch skillet with non-stick cooking spray.
Add chicken to the skillet,.
Cook over medium heat for 8 to 10 minutes, or until tender and no longer pink.
Remove from skillet; keep warm.
Stir together jam, orange juice, and vinegar; add to skillet.
Boil gently, uncovered, about 2 minutes, or until sauce is reduced to the desired consistency.
Serve chicken with sauce.