Elegant as it is delicious, this recipe calls for heaps of thyme and dry white wine.
4 boneless chicken breast halves, with skin1 teaspoon olive oil1/2 cup chicken stock or canned low-sodium brothPress half of the raspberries through a fine stainless steel strainer; reserve the puree.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.In a large, heavy, nonreactive skillet, melt 1/2 tablespoon of the butter in the oil over high heat.
Turn the chicken and brown the second side, about 6 minutes. Transfer the chicken to a plate and keep warm in a low oven. Pour the fat from the skillet.Add the wine, vinegar, shallot and minced thyme to the skillet and boil over moderately high heat for 2 minutes, stirring to deglaze the pan. Add the chicken stock and boil until reduced to 1/4 cup, about 5 minutes. Stir in the reserved raspberry puree and cook until warmed through.
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