Berried Chicken

This was a re-creation of a recipe I saw on TV almost 10 years ago; I wasn’t sure how it would turn out, but I was pleasantly surprised at how delicious it is.  I hope you enjoy it.


4 chicken breast halves, skinless and boneless; halved at an angle, lightly pounded

¼ tsp salt

¼ tsp pepper

¼ tsp ground thyme

2 ½ Tbsp extra virgin olive oil

2 Tbsp shallots, finely chopped

¾ c pomegranate juice (+1 tbsp cold)

¼ 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


Sprinkle chicken with salt, pepper and ground thyme.

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).

Remove chicken from pan, cover and keep warm.

Add remaining oil & shallot to pan; cook just about 20-30 seconds.

Add pomegranate juice to deglaze pan & add blueberries and chipotle.

Reduce by half.

Add broth; bring up to boil & reduce by half again.

Combine cornstarch with about 1 tbsp cold pomegranate juice, mix & add just about 1 tablespoon of heated pan juices; whisk into pan.

Bring to boil while stirring; add berries & chicken; cook chicken through; serve hot.





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