Chicken with Balsamic Blueberry Sauce (LID)

Chicken with Balsamic Blueberry Sauce

 

This recipe makes enough sauce for four generous servings. If you are cooking 2 chicken breasts, only use half of the sauce and save the remainder for another time. I think it would be excellent on pork as well.

Chicken with Balsamic Blueberry Sauce

2 – 4 chicken breasts (I use boneless, skinless)
4 tablespoons olive oil, divided
1/4 cup finely chopped Vidalia onion (or favorite sweet onion)
1 cup fresh blueberries (frozen should be a fine too)
1/4 cup balsamic vinegar
2 tablespoons honey (you may want to add an additional tablespoon of honey if your blueberries are not very sweet – taste the sauce and adjust as necessary)
non-iodized salt (I use Morton’s Coarse Kosher Salt) and pepper, to taste

Preheat the oven to 400º F.

Heat the olive oil in a skillet over medium-high heat. Season the chicken breasts with non-iodized salt and pepper. Add to the skillet. Brown the chicken breasts on both sides. Place the seared breasts in a baking dish and place in the oven.

Add the remaining 2 tablespoons of olive oil to the skillet the chicken was seared in (no need to clean it out). Add the finely chopped onion. Cook, stirring, until softened and starting to caramelize. Add the blueberries and cook for 1 minute. Add the balsamic vinegar and honey. Reduce the heat and simmer, stirring frequently, until slightly thickened, about 5 to 10 minutes. Keep warm.

Spoon some of the sauce over the chicken breasts and return them to the oven until cooked through, about 10 more minutes.

Serves 2 – 4.

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