Pan Seared Chicken with Raspberry Balsamic Reduction

Sweet, savory and tangy - three aspects of flavor that blend beautifully. Raspberries bring two elements - sweet and tangy. Balsamic brings sweet and savory. A touch of garlic and shallot bring savory, and a little butter finish gives just enough luscious mouth feel that you'd never guess how nutritious and low calorie-and-fat this dish is.
There are very few ingredients here, so each one has to pack a punch. At the same time this embodies one of my favorite elements of really good food - if each ingredient is treated with respect and care, then simple can be glorious. So this one is Bombshell on all levels - flavorful, luscious, quick, easy, healthy and simple. Winner all around!
You know - despite the fact that my soul mates are butter and bacon, I actually treat both ingredients with a great deal of respect. I believe whole heartedly in using the real thing, but in using it very judiciously. I would rather have just a touch of the real thing than in something imitation. A little can go a very long way if done correctly. There is butter here - real live honest to fat butter. But think about this - there are a total of three tablespoons in this recipe. And one of them is used for the saute and then ditched. Two then go into the sauce - and if you HAVE to, go to just one. So you have 1 to 1/2 tsp of butter per serving - and that's only if you like the sauce out of the pan. Which you might.

You'll need:

• 4-6 boneless, skinless chicken breasts
• 1 Tbl butter
• 1 Tbl olive oil
• salt and pepper to taste
• 1/4 shallot or red onion, diced
• 1 clove garlic, minced
• 6 oz raspberry jam or preserves
• 3 Tbl balsamic vinegar
• 2 Tbl butter

1. In a large skillet over medium heat, melt the butter and olive oil together.
2. Salt and pepper the chicken breasts. Once the butter has begun to foam, add the chicken breasts. Cook the chicken on the first side for about ten minutes, until golden brown. Flip once, and continue to cook on the second side until golden brown on the second side, and there's an internal temp of 155F. If need be, place chicken in a 350F oven while you make the sauce. It's better though to do this stove top, and allow the chicken to rest.
3. Remove the chicken from the pan and place on a platter to rest. Tent with foil to keep warm and start the sauce.
4. Remove all but a teaspoon of the oil/butter from the pan. Add the shallots or red onion and garlic. Cook for about three minutes or until just beginning to become fragrant.
5. Add the balsamic vinegar to the pan, whisking well. Add the raspberry jam and continue to whisk, scraping up all the lovely brown bits off the bottom of the pan.
6. Reduce to a simmer, and simmer for about five minutes, or until reduced by about half.
7. Remove from heat. Whisk in the remaining butter. Taste! Adjust for seasoning - including a touch of the balsamic if needed. You want a mix of sweet, tangy and savory.  Drizzle sauce over chicken breasts and dig in!