Chicken with Fruit Sauce
Submitted by linda61
Seared chicken breasts topped with a buttery white wine sauce loaded with tender pears and juicy blueberries. A 40-minute weeknight dinner that feels like a special occasion.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minWhen ripe pears meet plump blueberries in a buttery wine sauce over golden chicken, something truly special happens on the plate.
This is one of those recipes that punches way above its weight. You sear chicken breasts until they have a gorgeous golden crust, then build a quick pan sauce with white wine, honey, thyme, and a squeeze of lemon.
Sliced pears get a quick sauté in butter so they soften just enough to melt on your tongue, and blueberries go in at the end so they hold their shape and burst with every bite.
Swirl in a pat of butter at the finish and spoon the whole fruity, savory mess right over the chicken. Done in 40 minutes, looks like you spent all afternoon.
Kitchen Tips
- Choose ripe but firm pears: Bartlett or Anjou work best. Too soft and they will turn to mush in the pan.
- Fresh blueberries pop better: Frozen work in a pinch, but fresh berries hold their shape and give you that satisfying burst of juice.
- Finish with cold butter: Swirling cold butter into the hot sauce at the very end creates a glossy, restaurant-quality finish.
Ingredients
Directions
In a large skillet, heat the olive oil over medium-high heat.
Add the chicken and sauté four to five minutes on each side until cooked through.
Remove from the pan and keep warm.
Melt 1 tablespoon of the butter in the pan.
Add the pears and 1 teaspoon of lemon juice.
Sauté until barely tender, about two to three minutes.
Remove from the pan and set aside.
In the same pan, cook the onion and garlic for one minute.
Add the wine and broth.
Add the honey and thyme.
Boil until thickened, three to four minutes.
Return the pears to the pan and add the blueberries.
Heat through, about two minutes.
Swirl in the remaining butter and lemon juice.
Serve the sauce over the chicken.
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