Description
The sweetness of blueberries and maple syrup blend with the acidity of balsamic vinegar and fragrant rosemary to make a rich sauce for baked chicken. Searing the chicken breasts in the skillet before making the sauce gives it extra flavor.
- 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
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PREHEAT oven to 350°F.
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PREHEAT a large, heavy, nonreactive skillet.
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SEASON chicken with 1/2 teaspoon salt.
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SEASON chicken with 1/4 teaspoon pepper.
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ADD 1 tablespoon olive oil, 1 tablespoon butter, and chicken to pan when oil and butter are hot and bubbly.
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SEAR chicken over medium-high heat about 1 minute per side or until golden brown and a light crust forms.
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TRANSFER chicken to a baking dish and SET ASIDE.
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REHEAT skillet.
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ADD remaining olive oil and remaining butter.
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STIR IN 2 shallots.
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COOK shallots about 4 minutes or until soft and lightly caramelized.
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ADD blueberries and COOK 1 minute.
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ADD 1/2 cup vinegar, 1/3 cup maple syrup, 1 tablespoon rosemary, remaining salt, and remaining pepper.
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STIR to combine ingredients.
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SIMMER about 10 minutes or until blueberries have collapsed.
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POUR blueberry mixture over chicken.
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PLACE baking dish into oven on top shelf.
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BAKE about 10 minutes or until chicken has cooked through to a temperature of 165°F.
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SERVE immediately.
Calories | 332 | |
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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 |