Raspberry Chicken

2 ¼ cup fresh raspberries

¼ cup apple juice

1 T soy sauce (or gluten free teriyaki)

1/8 teaspoon dried thyme

1 T water

1 T vegetable oil

1 T butter

4 teaspoon sugar

2 T vinegar

1 garlic cloves, minced

1 T cornstarch

4 boneless, skinless chicken breasts halved

Place raspberries in a bowl, sprinkle with sugar and mash. Mash again after 15 minutes. Strain, reserving juice. 

In saucepan, combine raspberry juice, apple juice, vinegar, soy sauce and thyme. Simmer, uncovered 5 minutes. 

In a bowl, combine cornstarch and water. Stir into juice mixture until smooth. Bring to boil. Cook for 1 minute. 

Flatten chicken to ¼ inch. In large skillet, heat oil and butter over medium heat. Add chicken. Cook through. Sprinkle with salt and pepper. Serve with raspberry sauce.