Chicken Breasts With Currant and Thyme Sauce

1. 1

   Arrange chicken breasts in a single layer on a work surface and cover with plastic wrap.

2. 2

   Using a meat mallet, heavy skillet or a rolling pin, pound them until flattened to about 1/2 inch thick.

3. 3

   In a shallow dish, combine flour, salt and pepper.

4. 4

   Dredge both sides of each breast through sesasoned flour.

5. 5

   In a large skillet over medium-high, heat oil and butter.

6. 6

   Add chicken breasts and cook until they are well browned on both sides and no longer pink at the center, about 4 minutes per side.

7. 7

   Transfer them to a plate and cover with foil to keep warm.

8. 8

   Reduce heat to medium-low.

9. 9

   Add shallots and sugar to skillet and cook, stirring, until they begin to color, about 2 minutes.

10. 10

    Add chicken broth, currants and thyme, then stir and scrape the bottom of the skillet.

11. 11

    In a small bowl, stir together vinegar and cornstarch.

12. 12

    Stir mixture into skillet and bring to a simmer.

13. 13

    Let cook until sauce is thickened, about 2 minutes.

14. 14

    Serve chicken breasts topped with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.