Pan-Seared Chicken With Blueberry Sauce

READY IN: 2hrs 30mins
Recipe by carolinafan

Recipe courtesy of the Michigan Blueberry Growers Association

Top Review by BLUE ROSE

This was different and yet good. So glad I chose to try this recipe for PAC S09. Came out better than what I had thought it would. Because I did not have enough blueberries I chose to add strawberry's which we had on hand.

Ingredients Nutrition

Directions

  1. In a heavy duty, resealable plastic bag, combine olive oil, vinegar, blueberry juice, lime juice, and garlic.
  2. Add chicken, turning to coat all sides.
  3. Seal bag and marinate in refrigerator for 1 to 2 hours.
  4. Reserving marinade, remove chicken and pat dry with paper towels.
  5. 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.
  6. Remove from heat and set aside.
  7. In a large skillet over medium-high heat on stovetop, heat vegetable oil.
  8. 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.
  9. Serve with sauce.

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