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Chicken with Blackberry Sauce

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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 servings

PREP

10 min

COOK

20 min

READY

30 min

This 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

1 237
CUP ML BLACKBERRY
fresh
4 4
WHOLE WHOLE BONELESS CHICKEN BREAST *
2 30
TABLESPOONS ML OLIVE OIL
divided
1
X BLACK PEPPER
freshly ground, to taste *
2 30
TABLESPOONS ML SHALLOT
finely chopped
1 237
CUP ML MUSHROOMS
thinly sliced
1 ¼ 296
CUPS ML CHICKEN BROTH
fat free, divided
1 ½ 7.5
TEASPOONS ML CORNSTARCH

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 141g (5.0 oz)
Amount per Serving
Calories 110 63% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 109mg 5%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 6g
Vitamin A 3% Vitamin C 14%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 
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