Blueberry Balsamic Chicken
July 14, 2016
Ingredients:
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1 tbsp extra virgin olive oil, divided
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1 tbsp unsalted butter, divided
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2 skinless, boneless chicken breasts (or 2 pounds chicken legs and thighs)
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1 tsp salt
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1 Red onion, thinly sliced
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1 cup Blueberries
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2 tsp balsamic vinegar
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1/2 tsp organic raw honey
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1-2 rosemary branch
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1/4 tsp pepper
- Preheat oven to 350°F.
- Heat 1 tablespoon of olive oil and butter in a skillet.
- Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and add to the pan when the oil and butter are hot and bubbly.
- Sear chicken breasts over medium-high heat until golden brown, about 1 minute per side or until a light crust forms.
- Remove to a baking dish and set aside.
- To the remaining olive oil and butter in the skillet, add blueberries with balsamic vinegar + honey sauce, red onion, and rosemary.
- Simmer about 10 minutes, or until the blueberries have collapsed.
- Pour the blueberry balsamic mixture over chicken and put baking dish in the top half of the oven for about 10 minutes, until the chicken has cooked through to a temperature of 165°F.
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