3 Chicken Breast (I used bonless/skinless) pounded down

1/2 jar raspberry jelly ( I used the 100% real fruit jelly)

1/2 c white wine + 1/4 c reserved for deglazing pan ( I used Cupcake Sauvignon Blanc, excellent!)

1-2 T Olive oil

2 T butter
salt & pepper to taste

1 t thyme

1 T flour

1/2 c sour cream

Pound chicken breast to sa they are about 1/2 to 1 in thick, season with Richard’s seasoning, thyme, salt & pepper. If you have the time do this in the morning and let stand in fridge till cook time.Lightly dust chicken with flour, melt butter & olive oil in pan and sear chicken breast to a nice golden brown (apx 6-8 min on med temp) then add 1/2 c white wine, cut temp down to low, cover and simmer until juices run clear apx 30 mins. Then remove chicken, cover with foil and add remaining wine to deglaze pan and then add 1/2 jar of raspberry jelly to pan and let melt. Just before serving add 1/2 c sour cream. The chicken is so good, even without the sauce. The sauce totally takes it to the next level. DELISH!!