Best Rosemary Chicken With Blueberry Sauce Recipes

BLUEBERRY-BALSAMIC GLAZED ROSEMARY CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Heat 1 tablespoon each olive oil and butter in a large, heavy, nonreactive sauté pan.
• Season the chicken with salt and freshly ground black pepper and add to the pan when the oil and butter are hot and bubbly. Sear the chicken breasts over medium high heat until golden brown, about 1 minute per side or until a light crust forms. Remove to a baking dish and set aside.
• Add the remaining olive oil and butter to the pan and, when hot, stir in the shallots and cook until soft and lightly caramelized, about 4 minutes.
• Add the blueberries and stir 1 minute, followed by the balsamic vinegar, maple syrup, rosemary, salt and pepper and simmer about 10 minutes, or until the blueberries have collapsed.
• Pour the blueberry balsamic mixture over the chicken and put the pan in the top half of the oven for about 10 minutes, until the chicken has cooked through to a temperature of 170 degrees F.

PAN-SEARED CHICKEN WITH BLUEBERRY SAUCE

Steps:

• In a heavy duty, resealable plastic bag, combine olive oil, vinegar, blueberry juice, lime juice, and garlic.
• Add chicken, turning to coat all sides.
• Seal bag and marinate in refrigerator for 1 to 2 hours.
• Reserving marinade, remove chicken and pat dry with paper towels.
• In a small saucepan, combine reserved marinade, blueberries, and raspberry puree. Cook over medium heat on stovetop, stirring occasionally, for 5 to 7 minutes, or until slightly thickened.
• Remove from heat and set aside.
• In a large skillet over medium-high heat on stovetop, heat vegetable oil.
• Cook chicken for 8 to 12 minutes per side, or until chicken is browned on the outside and is no longer pink on the inside.
• Serve with sauce.