Pan-Seared Chicken With Blueberry Sauce |
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Prep Time: 5 Minutes Cook Time: 140 Minutes |
Ready In: 145 Minutes Servings: 4 |
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Recipe courtesy of the Michigan Blueberry Growers Association Ingredients:
3 tablespoons olive oil |
1 1/2 tablespoons white wine vinegar |
1 1/2 tablespoons blueberry juice |
1 1/2 teaspoons lime juice |
2 garlic cloves, minced |
4 boneless skinless chicken breast halves |
1 cup fresh blueberries, washed and dried |
1 cup raspberries, pureed |
2 tablespoons vegetable oil |
Directions:
1. In a heavy duty, resealable plastic bag, combine olive oil, vinegar, blueberry juice, lime juice, and garlic.
2. Add chicken, turning to coat all sides.
3. Seal bag and marinate in refrigerator for 1 to 2 hours.
4. Reserving marinade, remove chicken and pat dry with paper towels.
5. In a small saucepan, combine reserved marinade, blueberries, and raspberry puree. Cook over medium heat on stovetop, stirring occasionally, for 5 to 7 minutes, or until slightly thickened.
6. Remove from heat and set aside.
7. In a large skillet over medium-high heat on stovetop, heat vegetable oil.
8. Cook chicken for 8 to 12 minutes per side, or until chicken is browned on the outside and is no longer pink on the inside.
9. Serve with sauce.
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