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Chicken with Blackberry Sauce
Chicken with Blackberry Sauce

Chicken with Blackberry Sauce

25 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 cup blackberries (fresh)
4 whole chicken breast halves
Fresh black pepper to taste
2 Tbsp olive oil, divided
2 Tbsp shallots, finely chopped
1 cup mushrooms, thinly sliced
1 1/4 cups chicken broth, divided
1 1/2 tsp cornstarch
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Let's Make It
Press blackberries through a sieve with the back of a spoon to remove the seeds. Reserve resulting puree - about 1/2 cup. Remove all visible fat from chicken breasts, rinse well and pat dry with paper towels. Sprinkle both sides with pepper.
Heat 1 tablespoon of the olive oil until shimmering in a large, nonstick skillet. Saute chicken breasts until lightly browned on each side and mostly done - about 3-4 minutes per side. Remove from pan.
Add remaining 1 tablespoon olive oil to pan. Stir in shallots and mushrooms and saute 1 minute. Add 1/4 cup of the chicken broth and continue cooking about another minute - or until shallots are softened but not brown.
Combine cornstarch with remaining cup of chicken broth and add to vegetables. Stir in reserved blackberry puree and return chicken breasts to pan. Cook until sauce is thickened and bubbly and chicken is done so the juices run clear.
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