• 2 Tablespoons extra virgin olive oil, divided
  • 2 Tablespoons unsalted butter, divided
  • 1 Tsp. salt
  • 2 Packages (6 ounces each) Driscoll's Blueberries
  • 1/2 Cup balsamic vinegar
  • 1/3 Cup maple syrup
  • 1 Tbsp. coarsely chopped fresh rosemary
  • 4-6 skinless, boneless chicken breasts (or 2 pounds chicken legs and thighs)
  • 2 shallots, thinly sliced (about 1/4 cup)
  • 1/2 Tsp. pepper, divided
  1. PREHEAT oven to 350°F.
  2. PREHEAT a large, heavy, nonreactive skillet.
  3. SEASON chicken with 1/2 teaspoon salt.
  4. SEASON chicken with 1/4 teaspoon pepper.
  5. ADD 1 tablespoon olive oil, 1 tablespoon butter, and chicken to pan when oil and butter are hot and bubbly.
  6. SEAR chicken over medium-high heat about 1 minute per side or until golden brown and a light crust forms.
  7. TRANSFER chicken to a baking dish and SET ASIDE.
  8. REHEAT skillet.
  9. ADD remaining olive oil and remaining butter.
  10. STIR IN 2 shallots.
  11. COOK shallots about 4 minutes or until soft and lightly caramelized.
  12. ADD blueberries and COOK 1 minute.
  13. ADD 1/2 cup vinegar, 1/3 cup maple syrup, 1 tablespoon rosemary, remaining salt, and remaining pepper.
  14. STIR to combine ingredients.
  15. SIMMER about 10 minutes or until blueberries have collapsed.
  16. POUR blueberry mixture over chicken.
  17. PLACE baking dish into oven on top shelf.
  18. BAKE about 10 minutes or until chicken has cooked through to a temperature of 165°F.
  19. SERVE immediately.
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Calories 332
Total Fat 12.45 g
Saturated Fat 4.10 g
Cholesterol 90.50 mg
Sodium 457 mg
Total Carbohydrates 23.94 g
Dietary Fiber 1.27 g
Protein 30.02 g