This is just another attempt to make a chicken dish seem a bit more than it is. The sweet and sour relish or jam is a nice addition that I usually reserve for pork. The wine sauce made this dish a bit more sophisticated than my normal grilled chicken and added another layer of depth to the overall flavor.
3T cherry balsamic vinegar
8 small sage leaves
1t smoked paprika
extra virgin olive oil
1/4C dried cherries
3T red currants
Remove the jam from the pan and deglaze fully with the red wine. Add the balsamic and pepper. Reduce the wine by half.
Heat the chicken broth is a small sauce pan, add the reduced wine and 2T of the jam. Reduce this until it is half the original volume, take off heat and stir in the butter.
Plate the chicken breasts, and either set the jam on top or to the side, then ladle on the sauce.