Sauteed Chicken Breasts with Blueberry Sauce


Sauteed Chicken Breasts with Blueberry Sauce
Recipe type: Supper
Serves: 4
Let Blueberries help you make a fantastic chicken dish that will be sure to have everyone ask for seconds!
  • 1 cups blueberries, picked over, rinsed and drained
  • 2 tablespoons red wine vinegar
  • ⅛ teaspoon stevia
  • 1 tablespoon water
  • 2 tablespoons fresh thyme, chopped
  • Salt and pepper
  • 1 pound skinless boneless chicken breast halves
  • Salt and pepper
  • 2 teaspoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  1. To make the sauce, combine the berries, vinegar, stevia and water in a small saucepan. Bring to boil. Reduce the heat to a simmer, stirring occasionally, for about 10 minutes, until the berries break down. Put through a food mill to remove the seeds and skins. Add the fresh thyme and salt and pepper. Should make about 1 cup. Set aside.
  2. Place the chicken between layers of wax paper and flatten slightly with a heavy skillet. Remove and season goth sides with salt and pepper.
  3. Heat oil in a nonstick skillet over medium-heat. Place the chicken breasts on the oil and saute for 4-5 minutes. Reduce the heat as needed during cooking to prevent burning. Turn and repeat on the second side until the chicken is cooked through. Remove from heat and transfer to a platter.
  4. Add the remaining vinegar to the skillet and stir, scraping up any brown bits. Add the berry sauce to the skillet, turn the heat to low and stir well to combine and reduce the sauce a little. Serve over the chicken.
Complexity: Very easy

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