In a bowl, sprinkle raspberries with
sugar and mash; let stand for 15 minutes. Mash again and
strain, reserving juice. Discard pulp and seeds. In a
saucepan, combine the raspberry juice, apple juice, vinegar,
soy sauce, garlic, and thyme. Simmer, uncovered, for 5
minutes. In a bowl, combine the cornstarch and water.
Stir into raspberry juice mixture until smooth. Bring
to a boil. Cook and stir for 1 minute or until thickened.
Keep warm. Meanwhile, flatten chicken to 1/4-inch thickness.
In a large skillet, heat the oil and butter over medium-high
heat. Add the chicken; cook until juices run clear. Sprinkle
with salt and pepper. Serve with raspberry sauce. Garnish
with raspberries and thyme sprigs, if desired. Makes 4