Chicken with Blackberry Sauce

Yields:	4-6 servings
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	Preparation	10 minutes
	Cooking	20 minutes
	Ready In	30 minutes

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Ingredients

1	cup	blackberries	fresh
4	whole	chicken breast halves, boneless and skinless
2	tablespoons	olive oil	divided
1	x	black pepper	freshly ground
2	tablespoons	shallot	finely chopped
1	cup	mushrooms	thinly sliced
1 1/4	cups	chicken broth	fat free, divided
1 1/2	teaspoons	cornstarch

Directions

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 sauté 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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Member Review

Drunken Chicken

This is an AWESOME dish. The preparation and actual cook times are realtively short, the ingredients simple and inexpensive, and it never fails to impress my guests!

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