Blackberry Balsamic Chicken Breasts

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Blackberry Balsamic Chicken Breast

This recipe for Blackberry Balsamic Chicken Breasts is simple and oh, so tasty.  I generally find boneless skinless chicken breasts to be tasteless, skinless, dry, chicken breasts, not my favorite thing to put into my mouth.  The blackberry balsamic sauce really adds a nice sweet, sour finish to the chicken and along with the herbs adds bunches of flavor.

simple and oh, so tasty

What is a shallot?

This recipe calls for shallots. So what is a shallot and how is it different from an onion?  A shallot is grown more like garlic, using one of the original bulbs as the starter.  Once planted they will split and form more bulbs, so when you pull them from the garden, one has turned into 3 or 4 bulbs.  An onion is planted from seed and will only produce one onion.  Shallots generally have a slight garlic edge in its flavor profile as well.  I always think of shallots as a cross between onion and garlic and when cooking I use it for that flavor.  If you don’t have any shallots laying around and don’t want to buy some, then feel free to substitute some finely diced onion, preferably red, in this recipe.

If you have kids, they will love the flavors.  Don’t worry about the addition of the wine, the alcohol burns off; but if you are concerned, use the alternate chicken broth in its place.

LindySez:  Another dinner on the table in less than 30…

Blackberry Balsamic Chicken Breast

So Simple…So Good

Served with Steamed Green Beans and Brown Rice with Slivered Almonds and Chopped Fresh Parsley

Blackberry Balsamic Chicken Breasts

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 1/2 teaspoons fresh thyme, minced
  • Salt and pepper
  • 4 (4 - 5 ounce) boneless skinless chicken breasts
  • 3 tablespoons minced shallot, (or onion)
  • 1/4 cup pinot noir wine, (or another red wine or if you don’t drink use chicken broth)
  • 1/2 cup seedless blackberry jam
  • 2 tablespoons balsamic vinegar

Method

Step 1

Rinse the chicken and pat dry. Sprinkle the thyme leaves over the top of each breast, then season with salt and pepper.

Step 2

Heat the oil in a large non-stick skillet over medium-high heat. When hot, add the breasts, herb side down and cook, turning once, until cooked through, about 5 minutes per side. Remove the chicken and keep warm.

Step 3

Reduce the heat to medium. Add the shallots to the pan and saute for one minute. Add the wine (or broth) stirring to scrape up any brown bits; simmer until the wine is reduced by half. Add the jam and vinegar and simmer until the preserves melt. Taste and adjust seasonings with salt and pepper. Spoon the sauce over the breasts and serve.

 


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Recipe Comments

  1. posted by Robert on April 12, 2013

    Going to try this one. Sounds great.

      Reply
  2. posted by Lilo Ducommun on April 13, 2013

    It’s on my to make list, sounds fabulous. I use chicken breasts a lot and am always happy to find a new way to use them

      Reply
    • posted by LindySez on April 13, 2013

      I agree, it’s always nice to find new ways to season up a boneless, skinless chicken breast…

        Reply
  3. posted by Margie Rasmussen on April 13, 2013

    that looks awesome! I agree, boneless, skinless chicken breasts can be dry, so I am definitely going to be trying this! Thanks!

      Reply
    • posted by LindySez on April 13, 2013

      Thanks Margie, I hope you enjoy it as much as I do…Cheers

        Reply
  4. posted by Brittany on April 15, 2013

    So easy and delicious! My whole family loved it!

      Reply
    • posted by LindySez on April 15, 2013

      So glad you all enjoyed it! Cheers ~ Lindy

        Reply
  5. posted by G-man! on April 16, 2013

    Haha… the gallery picture is a bit wonky. Had to take a second look… is that a cracker? Ah, nope… it’s just the chicken stretched out. Anyways, this sounds delicious!

      Reply
    • posted by LindySez on April 16, 2013

      That is the problem with the photos from the gallery we lost…they were super compressed so while the main photo doesn’t look great the thumbnail is good. Until I make it again it will have to do…still tastes good!

        Reply
      • posted by LindySez on April 24, 2013

        Made it again, still delicious and the picture is so much better!

          Reply
  6. posted by bill on April 28, 2013

    Likely yes

      Reply

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Nutritional Info

This information is per serving.
  • Calories
    270
  • Fat
    5 g
  • Protein
    27g
  • Carbohydrate
    28g
  • Dietary Fiber
    1g
  • Cholesterol
    66mg
  • Sodium
    367mg
  • Nutritional information is provided as a guideline only and may not be 100% accurate

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