Chicken with Blackberry Sauce
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
blackberries
fresh |
|
| 4 | whole |
chicken breast halves, boneless, skinless
|
*
|
| 2 | tablespoons |
olive oil
divided |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 2 | tablespoons |
shallots
finely chopped |
|
| 1 | cup |
mushrooms
thinly sliced |
|
| 1 ¼ | cups |
chicken broth
fat free, divided |
|
| 1 ½ | teaspoons |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
blackberries
fresh |
|
| 4 | whole |
chicken breast halves, boneless, skinless
|
*
|
| 3E+1 | ml |
olive oil
divided |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 3E+1 | ml |
shallots
finely chopped |
|
| 237 | ml |
mushrooms
thinly sliced |
|
| 296 | ml |
chicken broth
fat free, divided |
|
| 7.5 | ml |
cornstarch
|
|
Directions
Press blackberries through a sieve with the back of a spoon to remove the seeds.
reserve resulting purée - about ½ cup.
Remove all visible fat from chicken breasts, rinse well and pat dry with paper towels.
Sprinkle both sides with pepper.
Heat 1 tablespoon of the olive oil until shimmering in a large, nonstick skillet.
Sauté chicken breasts until lightly browned on each side and mostly done - about 3 to 4 minutes per side.
Remove from pan.
Add remaining 1 tablespoon olive oil to pan.
Stir in shallots and mushrooms and sauté 1 minute.
Add ¼ cup of the chicken broth and continue cooking about another minute - or until shallots are softened but not brown.
Combine cornstarch with remaining cup of chicken broth and add to vegetables.
Stir in reserved blackberry purée and return chicken breasts to pan.
Cook until sauce is thickened and bubbly and chicken is done so the juices run clear.
