Blueberry Balsamic Chicken with Shallots (#1238)

Serves
Ready
4
20
Minutes
Prep
Cook
10
Minutes
10
Minutes
Categories
Chicken Main Healthy
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Ingredients

  • 3/4 cup Fruit Jam blueberry
  • 1/4 cup Balsamic Vinegar
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper freshly ground
  • 4 Chicken Breasts boneless, skinless, tenders removed
  • 2 1/2 tsp Extra-Virgin Olive Oil
  • 1/2 cup Shallots chopped, about 3 large
  • 1 1/2 tsp Thyme freshly minced

Directions

  1. Combine jam and vinegar in a small pan over medium-low heat.
  2. Cook, stirring often, until the jam is dissolved, 3 to 4 minutes.
  3. Remove from heat, stir in salt and pepper and let cool slightly.
  4. Reserve 1/2 cup of the sauce.
  5. Place chicken breasts and the rest of the sauce in a large sealable plastic bag.
  6. Seal and shake gently to coat.
  7. Marinate in the refrigerator for 1 to 1 1/2 hours.
  8. Heat oil in a large nonstick skillet over medium-high heat.
  9. Add shallots and thyme and cook, stirring often, until the shallots begin to soften, about 1 minute.
  10. Remove the chicken from the marinade (discard marinade).
  11. Add the chicken to the pan and cook until just beginning to brown, 2 minutes on each side.
  12. Add the reserved raspberry sauce; stir to melt the jam and coat the chicken.
  13. Reduce heat to low, cover and cook until the chicken is cooked through and no longer pink in the center, 6 to 10 minutes.
  14. Serve immediately.
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