Decided to make a nice dinner last night. For some reason I knew I wanted a dish that combined chicken and blueberries…no I’m not pregnant. After some web browsing I found this recipe for Savory Wild Blueberry Chicken Breasts (recipe below). I did substitute lemon juice for lemon rind and I marinated the chicken in Eating Right Blueberry Pomegranate Salad Dressing overnight. (Eating Right is a fairly new brand from Safeway that has some decent healthier products.) I served the chicken with baked sweet potatoes and some fresh steamed string beans tossed with lemon juice and slivered almonds I pan-toasted in a bit of butter.
Everything turned out wonderfully! The chicken was the perfect blend of sweet and savory. The lemon juice in the string beans gave it just enough zing. And you can hardly go wrong with sweet potatoes. 🙂
Bonus: Packed up quite nicely with some steamed broccoli for the today’s lunch!
Recipezaar’s Savory Wild Blueberry Chicken Breasts
- 1/2 teaspoon cajun spices (or more, to taste)
- 4 skinless boneless chicken breast halves
- 3 cloves garlic, finely chopped
- 1 medium onion, finely chopped
- 2 teaspoons olive oil
- 1/3 cup red wine
- 2 cups wild blueberries
- 1 teaspoon grated fresh lemon rind
- 1/4 teaspoon salt (optional)
- Dust chicken breasts with Cajun spices.
- Saute in olive oil until brown and almost cooked through, 7 to 10 minutes.
- (If thick, cover for 3 or 4 minutes more.) Remove chicken breasts from pan and keep warm.
- In same pan, sautÈ garlic and onion until transparent, scraping remaining bits of chicken from bottom of pan.
- Add red wine and cook down until most of the liquid is evaporated.
- Add Wild Blueberries, lemon rind and salt.
- Simmer for 5 minutes.
- (If blueberries are frozen, until berries are heated through.) Add salt and pepper to taste.
- Let sit for 5 minutes, heat off, for flavors to blend.
- Spoon over chicken breasts and serve.