Blueberry and Rosemary Chicken
by Alesia FosterBlueberry and Rosemary Chicken
Rated 5.0 stars by 1 users
Category
main dishes
The combination of blueberries and rosemary are perfect for this chicken dish!
Author:David Foster
Ingredients
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2 tbl. Rosemary Olive Oil
2 tbl. unsalted butter, divided
1 tsp. salt
12 oz. fresh blueberries
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1/2 c. Balsamic of Modena
1/3 c. maple syrup
1 tbl. coarsely chopped fresh rosemary
4-6 skinless, boneless chicken breasts
2 shallots, thinly sliced
1/2 tsp. pepper, divided
Directions
Preheat oven to 350 degrees. Preheat a large, heavy, nonreactive skillet.
Season chicken with 1/2 tsp. and 1/4 tsp. pepper. Add 1 tbl. olive oil, 1 tbl. butter an chicken to pan when oil and butter are hot and bubbly.
Sear chicken over medium-high heat about 1 minute per side or until golden brown and a light crust forms. Transfer chicken to a baking dish and set aside.
Reheat skillet. Add remaining olive oil and remaining butter. Stir in shallots. Cook about 4 minutes or until soft and lightly caramelized.
Add blueberries and cook 1 minute. Add balsamic, syrup, rosemary, remaining salt an pepper. Stir to combine.
Simmer about 10 minutes or until blueberries have collapsed. Pour blueberry mixture over chicken. Place baking dish into oven on top shelf.
Bake about 10 minutes or until chicken has cooked through to a temperature of 165. Serve immediately.