BERRIED CHICKEN

Berried Chicken image

Provided by Julie Nease

Categories Chicken

Time 1h40m

Number Of Ingredients 12

4 chicken breast halves, skinless and boneless; halved at an angle, lightly pounded
1/4 tsp salt
1/4 tsp pepper
1/4 tsp ground thyme
2 1/2 Tbsp extra virgin olive oil
2 Tbsp shallots, finely chopped
3/4 c pomegranate juice (+1 tbsp cold)
1/4 c fresh blueberries, lightly crushed
1 tsp chipotle pepper in adobo sauce, chopped
1 c beef broth
1 tsp cornstarch
1 c assorted fresh berries (raspberries, strawberries, blackberries), roughly chopped

Steps:

1. Sprinkle chicken with salt, pepper and ground thyme.
2. Heat 1 ½ tablespoons olive oil in a heavy skillet to medium and cook chicken, 3-5 minutes on each side (chicken doesn't need to be cooked through at this point).
3. Remove chicken from pan, cover and keep warm.
4. Add remaining oil & shallot to pan; cook just about 20-30 seconds.
5. Add pomegranate juice to deglaze pan & add blueberries and chipotle.
6. Reduce by half.
7. Add broth; bring up to boil & reduce by half again.
8. Combine cornstarch with about 1 tbsp cold pomegranate juice, mix & add just about 1 tablespoon of heated pan juices; whisk into pan.
9. Bring to boil while stirring; add berries & chicken; cook chicken through.