Chicken Breasts With Currant and Thyme Sauce Recipe

Directions:

1. Arrange chicken breasts in a single layer on a work surface and cover with plastic wrap.
2. Using a meat mallet, heavy skillet or a rolling pin, pound them until flattened to about 1/2 inch thick.
3. In a shallow dish, combine flour, salt and pepper. Dredge both sides of each breast through sesasoned flour.
4. In a large skillet over medium-high, heat oil and butter. 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. Transfer them to a plate and cover with foil to keep warm.
5. Reduce heat to medium-low. Add shallots and sugar to skillet and cook, stirring, until they begin to color, about 2 minutes.
6. Add chicken broth, currants and thyme, then stir and scrape the bottom of the skillet.
7. In a small bowl, stir together vinegar and cornstarch. Stir mixture into skillet and bring to a simmer.
8. Let cook until sauce is thickened, about 2 minutes. Serve chicken breasts topped with sauce.