Blueberry Balsamic Chicken with Shallots

Ingredients

Directions

Combine jam and vinegar in a small pan over medium-low heat.

Cook, stirring often, until the jam is dissolved, 3 to 4 minutes.

Remove from heat, stir in salt and pepper and let cool slightly.

Reserve 1/2 cup of the sauce.

Place chicken breasts and the rest of the sauce in a large sealable plastic bag.

Seal and shake gently to coat.

Marinate in the refrigerator for 1 to 1 1/2 hours.

Heat oil in a large nonstick skillet over medium-high heat.

Add shallots and thyme and cook, stirring often, until the shallots begin to soften, about 1 minute.

Remove the chicken from the marinade (discard marinade).

Add the chicken to the pan and cook until just beginning to brown, 2 minutes on each side.

Add the reserved raspberry sauce; stir to melt the jam and coat the chicken.

Reduce heat to low, cover and cook until the chicken is cooked through and no longer pink in the center, 6 to 10 minutes.

Serve immediately.

Reviews

I love chicken, always want to find more excellent ways to cook chicken, this recipe is excellent, chicken turned out beautiful, I think the blueberry jam and balsamic vinegar marinated the chicken nicely, this weekend I will make it again. 3 months ago by vegemary

+1

Nutrition Facts

Sorry, no nutrition information for this recipe. Try back later, we're constantly adding more nutrition information on a regular basis.