Blueberry Balsamic Chicken
The sweetness of blueberries and maple syrup blend with the acidity of balsamic vinegar and fragrant rosemary to make a rich sauce for baked chicken. Searing the chicken breasts in the skillet before making the sauce gives it extra flavor.
- Yield:
- 4 servings
- Category:
- Chicken & Other Birds
- Cuisine:
- Canadian
- Prep Time:
- 25 min
- Cooking Time:
- 30 min
- Total Time:
- 55 min

INGREDIENTS:
- 2 Tablespoons extra virgin olive oil, divided
- 2 Tablespoons butter, divided
- 1 Tsp. salt - divided
- 2 Cups fresh or frozen blueberries
- 1/4 Cup balsamic vinegar
- 1/4 Cup maple syrup
- 1 Tbsp. coarsely chopped fresh rosemary
- 4 skinless, boneless chicken breasts
- 2 shallots, thinly sliced (about 1/4 cup)
- 1/2 Tsp. pepper, divided
DIRECTIONS:
- PREHEAT oven to 350°F.
- PREHEAT a large, heavy, nonreactive skillet.
- SEASON chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- ADD 1 tablespoon olive oil, 1 tablespoon butter, and chicken to pan when oil and butter are hot and bubbly.
- SEAR chicken over medium-high heat about 1 minute per side or until golden brown and a light crust forms. TRANSFER chicken to a baking dish and SET ASIDE.
- REHEAT skillet. ADD remaining olive oil and remaining butter. STIR IN 2 shallots. COOK shallots about 4 minutes or until soft and lightly caramelized. ADD blueberries and COOK 1 minute. ADD 1/2 cup vinegar, 1/3 cup maple syrup, 1 tablespoon rosemary, remaining salt, and remaining pepper. STIR to combine ingredients.
- SIMMER about 10 minutes or until blueberries have collapsed. POUR blueberry mixture over chicken.
- PLACE baking dish into oven. BAKE about 10 minutes or until chicken has cooked through to a temperature of 160°F.
- SERVE immediately.
This recipe can be found online at: lemonzest.ca/Home/Recipes/9588