Christina's Chicken Breasts with Raspberry Sauce

4 skinless, boneless chicken breast halves
1/2 tsp dried thyme
1/2 tsp dried sage
1/4 tsp salt
1/4 tsp pepper

1/4 C seedless raspberry jam
2 TBSP orange juice
1 TBSP wine vinegar

Combine thyme, sage, salt and pepper. Rub over chicken pieces, coating evenly.

Warm olive oil in 10-inch skillet. Add chicken and heat for 8-10 minutes or until tender and no longer pink, turning once. Remove from skillet and keep warm.

Stir together jam, OJ and vinegar. Add to skillet. Boil gently, uncovered about 2 minutes or until sauce is reduced to desired consistency. Serve chicken with sauce.