Chicken with Blueberry Sauce Recipe

From Dorothy McNett's Recipe Book.

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See Also: Chicken / Poultry

Chicken with Blueberry Sauce

From Dorothy McNett's Recipe Book at Try adding a few teaspoons sesame seeds or hemp seeds to the flour mixture when coating the chicken for added nutritional value and flavor.

1 cup fresh blueberries
zest of orange
zest of lemon
2 - 3 tablespoons orange juice
2 - 3 tablespoons lemon juice
1 tablespoon sweet dessert wine or sherry
1 small knob fresh ginger, minced

chicken breasts, skinned and boned
1-2 tablespoons unbleached all purpose flour
1/4 - 1/2 teaspoon fine sea salt
1/4 teaspoon white pepper, freshly ground
2 tablespoons olive oil or butter
baby greens or herbs for the plate and for the garnish

In bowl combine blueberries, zests, juices, sherry and ginger. This can be done ahead of time so the flavors mingle a bit. Wash and dry chicken pieces. Pound flat, using a meat pounder. Try not to pound holes into the meat, just flatten it. Sprinkle with flour, salt, pepper and paprika. Heat oil in skillet or saute pan. Add chicken and cook on one side for several minutes. Turn and cook on remaining side until done, several minutes more. Arrange a layer of baby green on serving plate and then place the cooked chicken on top. To hot pan, add the berry mixture. Cook and stir, heating just enough to combine all juices and bring up any crispy bits clinging to the pan. Try not to crush the blueberries too much. Pour into a bowl and serve with the chicken pieces, using baby greens for garnish.

Recipe created 2000-02-07.

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