Sautéed Chicken with Fresh Blueberry Sauce
An easy, savory and sweet weeknight meal that will satisfy the pickiest eaters. And great news, this recipe is easy on the waistline, too!
Ingredients
2 large skinless, organic boneless chicken breast halves (7 oz. to 8 oz. each)
salt
pepper
2 tablespoons organic flour
1 tablespoon organic olive oil
1 chopped organic shallot
1/3 cup dry white wine
1 cup organic reduced-sodium chicken broth
2/3 cup fresh organic blueberries
pinch sugar
1 tablespoon organic unsalted butter
salt
pepper
2 tablespoons organic flour
1 tablespoon organic olive oil
1 chopped organic shallot
1/3 cup dry white wine
1 cup organic reduced-sodium chicken broth
2/3 cup fresh organic blueberries
pinch sugar
1 tablespoon organic unsalted butter
Directions
Season 2 large skinless, boneless chicken breast halves (7 oz. to 8 oz. each) with salt and pepper. Coat with 2 Tbsp. flour; shake off excess.
In a large skillet, heat 1 Tbsp. olive oil over medium-high heat. Brown chicken, turning once, about 10 minutes. Transfer chicken to a plate and cover with foil.
Add 1 chopped shallot to skillet and cook on medium heat, stirring, for 1 minute. Pour in 1/3 cup dry white wine and boil for 2 minutes. Add 1 cup reduced-sodium chicken broth and bring to a boil. Add 2/3 cup fresh blueberries and a pinch of sugar and simmer until reduced by half, about 3 minutes. Remove from heat and stir in 1 Tbsp. unsalted butter; season with salt and pepper.
Arrange chicken on plates. Top with sauce.
