Savory Wild Blueberry Chicken Breasts Food

FRENCH BLUEBERRY BALSAMIC CHICKEN RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F.
• If you are using frozen blueberries thaw them and reserve both the berries and the juice.
• Season the chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
• In a large skillet, set over medium heat, melt the butter into the oil. Brown the chicken breasts for 3 minutes on each side, until they turn golden brown. Transfer the browned chicken to an ovenproof baking dish.
• Add the shallots to the pan and cook, stirring constantly, for 2 minutes. Add the blueberries and any blueberry juice, balsamic vinegar, honey, rosemary, and the remaining salt and pepper to the pan. Bring the mixture to a rapid boil. Reduce the heat and allow it to simmer, uncovered, for 5 minutes.
• Pour the blueberry balsamic sauce over the browned chicken, place a lid on the baking dish, and cook it in the preheated oven for 30 to 40 minutes, until the chicken is thoroughly cooked.
• Allow the chicken to rest at room temperature for 10 minutes, and then serve hot.
• Enjoy.

SAVORY WILD BLUEBERRY CHICKEN BREASTS

Steps:

• Dust chicken breasts with Cajun spices.
• Saute in olive oil until brown and almost cooked through, 7 to 10 minutes.
• (If thick, cover for 3 or 4 minutes more.) Remove chicken breasts from pan and keep warm.
• In same pan, sautÈ garlic and onion until transparent, scraping remaining bits of chicken from bottom of pan.
• Add red wine and cook down until most of the liquid is evaporated.
• Add Wild Blueberries, lemon rind and salt.
• Simmer for 5 minutes.
• (If blueberries are frozen, until berries are heated through.) Add salt and pepper to taste.
• Let sit for 5 minutes, heat off, for flavors to blend.
• Spoon over chicken breasts and serve.

CHICKEN BREASTS WITH BLUEBERRIES

Steps:

• Heat oil over medium-high heat. Add chicken and cook about 6 minutes, until browned on both sides.
• While chicken is cooking, stir together jam and mustard in a small bowl.
• Spread jam mixture over the tops of the chicken pieces and sprinkle with blueberries.
• Reduce heat to medium-low, cover and cook about 15 minutes, or until juices run clear from chicken.
• Remove chicken and blueberries to plate with a slotted spoon.
• Add vinegar to the pan, increase heat to high, and bring sauce to a boil.
• Boil uncovered, stirring occasionally, until sauce is reduced by about 1/3 (about 5 minutes).
• Pour sauce evenly over chicken and enjoy!