1½ cups fresh raspberries 

4 boneless, skinless chicken breasts

Salt and pepper 

3 Tbsp cold unsalted butter, cut into pieces, divided 

1 tsp olive oil

1¼ cups chicken broth  

2 Tbsp balsamic vinegar 

1 shallot, minced 

2 tsp minced fresh thyme leaves

Fresh thyme sprigs and whole fresh raspberries

Preparation Serves 4

Purée the raspberries in a blender or food processor and strain to remove seeds; set aside.

Season chicken with salt and pepper.

In a large skillet, melt 1 tablespoon of the butter in the oil over medium heat. When the butter stops foaming, add the chicken and sauté until browned, about 6 minutes. Turn the chicken and brown the second side, about 6 minutes. Transfer chicken to a cookie sheet and keep warm in a low oven. Pour the fat from the skillet. Add the broth, vinegar, shallot and thyme to the skillet and boil over medium-high heat for 2 minutes, scraping to release browned bits.  Simmer until the mixture is reduced to about ¼ cup. Stir in the reserved raspberry purée and cook until warmed through.

Remove from heat and whisk in the remaining butter, one piece at a time. Transfer chicken to plates and spoon sauce on top. Garnish with the thyme sprigs and whole raspberries.