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See Also: Chicken / Poultry
Chicken with Blueberry Sauce
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. 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
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.