Want a dinner that can be on the table in around 30 minutes that the whole family will love? Blackberry Balsamic Chicken Breasts fit the bill to a T!
The making of Blackberry Balsamic Chicken Breasts
This recipe for Blackberry Balsamic Chicken Breasts is simple and oh, so tasty. I generally find boneless skinless chicken breasts to be tasteless, skinless, dry, chicken breasts, not my favorite thing to put into my mouth. The blackberry balsamic sauce really adds a nice sweet, sour finish to the chicken and along with the herbs adds bunches of flavor.
What is a shallot?
This recipe calls for shallots. So what is a shallot and how is it different from an onion? A shallot is grown more like garlic, using one of the original bulbs as the starter. Once planted they will split and form more bulbs, so when you pull them from the garden, one has turned into 3 or 4 bulbs. An onion is planted from seed and will only produce one onion. Shallots generally have a slight garlic edge in its flavor profile as well. I always think of shallots as a cross between onion and garlic and when cooking I use it for that flavor. If you don't have any shallots lying around and don't want to buy some, then feel free to substitute some finely diced onion, preferably red, in this recipe.
If you have kids, they will love the flavors. Don't worry about the addition of the wine, the alcohol burns off; but if you are concerned, use the alternate chicken broth in its place.
LindySez: Another dinner on the table in less than 30…
Serve with Steamed Green Beans and Twice Cooked Brown Rice
Blackberry Balsamic Chicken Breasts
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 ½ teaspoons fresh thyme minced
- Salt and pepper
- 4 4 - 5 ounce boneless skinless chicken breasts
- 3 tablespoons minced shallot (or onion)
- ¼ cup pinot noir wine (or another red wine or if you don’t drink use chicken broth)
- ½ cup seedless blackberry jam
- 2 tablespoons balsamic vinegar
Instructions
- Step 1Rinse the chicken and pat dry. Sprinkle the thyme leaves over the top of each breast, then season with salt and pepper.
- Step 2Heat the oil in a large non-stick skillet over medium-high heat. When hot, add the breasts, herb side down and cook, turning once, until cooked through, about 5 minutes per side. Remove the chicken and keep warm.
- Step 3Reduce the heat to medium. Add the shallots to the pan and saute for one minute. Add the wine (or broth) stirring to scrape up any brown bits; simmer until the wine is reduced by half. Add the jam and vinegar and simmer until the preserves melt. Taste and adjust seasonings with salt and pepper. Spoon the sauce over the breasts and serve.
bill says
Likely yes
G-man! says
Haha... the gallery picture is a bit wonky. Had to take a second look... is that a cracker? Ah, nope... it's just the chicken stretched out. Anyways, this sounds delicious!
LindySez says
That is the problem with the photos from the gallery we lost...they were super compressed so while the main photo doesn't look great the thumbnail is good. Until I make it again it will have to do...still tastes good!
LindySez says
Made it again, still delicious and the picture is so much better!
Brittany says
So easy and delicious! My whole family loved it!
LindySez says
So glad you all enjoyed it! Cheers ~ Lindy
Del W. says
We heard about the concept on a TV show, and I liked your recipe from the description.
It was FANTASTIC!
LindySez says
So glad you enjoyed it - and so easy too. Cheers ~ Lindy
Margie Rasmussen says
that looks awesome! I agree, boneless, skinless chicken breasts can be dry, so I am definitely going to be trying this! Thanks!
LindySez says
Thanks Margie, I hope you enjoy it as much as I do...Cheers
Lilo Ducommun says
It's on my to make list, sounds fabulous. I use chicken breasts a lot and am always happy to find a new way to use them
LindySez says
I agree, it's always nice to find new ways to season up a boneless, skinless chicken breast...
Robert says
Going to try this one. Sounds great.