Sauteed Chicken With Blueberry Sauce & Blue Cheese


Been flipping through one of my favorite cooking magazines, Cuisine At Home and found a recipe that intrigued me because it had blueberries and blue cheese together on a chicken breast. The picture was amazing so I just had to try it! Oh, and not mention besides the fact that blueberries are extremely good for you, this entree is only 247 Calories per Serving...

This recipe is not on the magazine's website yet, so I here it is for all my friends who have been looking for a way to use blueberries for dinner:

2 Boneless, skinless chicken breasts (5-6oz ea.)
1 Tbsp of Extra Virgin Olive Oil (I used Temecula Olive Company's White Truffle Olive Oil)
1/2 Tsp Kosher Salt divided (I used Sea Salt)
1/4 Tsp Ground Black Pepper
1 Tbsp of Minced Shallots (you can use scallions)
1/4 Cup Dry Madeira or Sherry (I used Dry Sack Sherry - found in wine isle)
3/4 Cup Fresh Blueberries (you can use frozen, but I didn't)
1/4 Cup low-sodium Chicken Broth
1 Tbsp. Balsamic Vinegar
1 Tbsp. Brown Sugar
1/4 Tsp Red Pepper Flakes
2 Tsp. Crumbled Blue Cheese

Using a Meat Mallot, pound each piece of chicken to thickness of 1/2 inch. After pounding, cut breasts in to two pieces. Heat 1 Tblsp. of olive oil in a saute pan over medium-high heat.

Season Chicken with salt and pepper. Saute' on chicken on both sides until cooked through, about 6 minutes. Transfer Chicken to a plate and tent with a foil.

Saute' shallots i pan with 1 Tbsp Olive Oil over high heat for 1 minute. Deglaze the pan with the Sherry, cooking until liquid is nearly evaporated. Add the blueberries, turn to simmer, until berries start to burst, about 2 min. then add broth, vinegar, brown sugar, pepper flakes and remaining salt.
Crush blueberries with a potato masher and simmer for 2 min.

Place two Chicken pieces on each plate and top with blueberry sauce and garnish with blue cheese
crumbles.

Makes 2 servings
247 Calories per serving.