Chicken with Blackberry Sauce
Submitted by redhussy
Seared chicken breasts draped in a glossy blackberry pan sauce with sautéed mushrooms and shallots. Sweet, earthy, and elegant, all in 30 minutes with everyday ingredients.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is one of those recipes that sounds fancy but couldn’t be simpler to pull off.
Fresh blackberries get pressed through a sieve into a deep purple puree that becomes the backbone of a gorgeous pan sauce. Chicken breasts sear until golden, then rest while shallots and sliced mushrooms get a quick sauté in the same skillet.
Everything comes together when chicken broth, the blackberry puree, and a touch of cornstarch thicken into a glossy, jewel-toned sauce that clings to every piece.
Dinner in 30 minutes that looks like you’ve been cooking all afternoon.
Chef Tips
- Press the blackberries firmly through the sieve to extract every bit of juice. Those seeds are bitter, so leave them behind.
- Sauté the chicken just until mostly done before removing. It finishes cooking in the sauce, keeping it juicy instead of dry.
- Use a nonstick skillet so the delicate blackberry sauce doesn’t stick and scorch.
- This pairs beautifully with wild rice or creamy mashed potatoes to soak up that berry sauce.
Ingredients
Directions
Press blackberries through a sieve with the back of a spoon to remove the seeds.
reserve resulting purée - about ½ 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.
Sauté chicken breasts until lightly browned on each side and mostly done - about 3 to 4 minutes per side.
Remove from pan.
Add remaining 1 tablespoon olive oil to pan.
Stir in shallots and mushrooms and sauté 1 minute.
Add ¼ 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 purée 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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