4 skinless, boned chicken breast halves, about 1 1/4 lbs.
2 tbsp. all purpose flour
1 1/2 tbsp. vegetable oil
1 (12 oz.) pkg. dry pack frozen raspberries, thawed
3/4 c. chicken broth
1/4 tsp. leaf thyme, crumbled
2 tsp. cornstarch
2 tbsp. butter, cut up
2 tbsp. red wine vinegar
2 tbsp. lemon juice
1 tsp. sugar
1/8 tsp. salt

Shake chicken with flour in bag to coat. Saute chicken in oil in large, heavy skillet over medium high heat 3-4 minutes or until browned. Lower heat to medium; saute other side 3-4 minutes or until cooked through. Transfer to warm platter. Discard fat from pan; wipe pan.

Reserve 1/4 cups raspberries for garnish. Add remaining raspberries 1/2 cup chicken broth and thyme to skillet. Bring to boiling. Lower heat; simmer 2-3 minutes until raspberries are reduced to saucy consistency.

Force raspberry mixture through strainer with back of spoon; discard seeds. Return puree to skillet. Stir cornstarch and remaining chicken broth in bowl until smooth. Stir into puree. Bring to boiling, stirring. Lower heat; simmer to thicken, 2 minutes. Off heat, stir in butter, vinegar, lemon juice, sugar, salt and reserved raspberries.

Ladle sauce into 4 warm plates. Slice breasts lengthwise. Fan over sauce.