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    Home » Recipes » Blackberry Balsamic Chicken Breasts

    Blackberry Balsamic Chicken Breasts

    Published: Apr 11, 2013 · Modified: Aug 13, 2021 by Linda Baker · This post may contain affiliate links

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    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!

    Blackberry Balsamic Chicken Breast

    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 Breast

    Blackberry Balsamic Chicken Breasts

    LindySez
    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!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Poultry
    Cuisine American
    Servings 4 servings
    Calories 270 kcal

    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.

    Nutrition

    Serving: 1gSodium: 367mgFiber: 1gCholesterol: 66mgCalories: 270kcalPolyunsaturated Fat: 3gSaturated Fat: 1gFat: 5gProtein: 27gCarbohydrates: 28g
    Keyword boneless skinless chicken breast, flavorful
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Robert

      April 12, 2013 at 9:10 am

      Going to try this one. Sounds great.

      Reply
    2. Lilo Ducommun

      April 13, 2013 at 1:20 pm

      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

      Reply
      • LindySez

        April 13, 2013 at 3:31 pm

        I agree, it's always nice to find new ways to season up a boneless, skinless chicken breast...

        Reply
    3. Margie Rasmussen

      April 13, 2013 at 6:24 pm

      that looks awesome! I agree, boneless, skinless chicken breasts can be dry, so I am definitely going to be trying this! Thanks!

      Reply
      • LindySez

        April 13, 2013 at 8:01 pm

        Thanks Margie, I hope you enjoy it as much as I do...Cheers

        Reply
    4. Brittany

      April 15, 2013 at 9:28 am

      So easy and delicious! My whole family loved it!

      Reply
      • LindySez

        April 15, 2013 at 10:03 am

        So glad you all enjoyed it! Cheers ~ Lindy

        Reply
        • Del W.

          March 27, 2021 at 4:29 pm

          We heard about the concept on a TV show, and I liked your recipe from the description.

          It was FANTASTIC!

          Reply
          • LindySez

            March 27, 2021 at 4:34 pm

            So glad you enjoyed it - and so easy too. Cheers ~ Lindy

            Reply
    5. G-man!

      April 16, 2013 at 11:57 am

      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!

      Reply
      • LindySez

        April 16, 2013 at 12:20 pm

        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!

        Reply
        • LindySez

          April 24, 2013 at 10:33 am

          Made it again, still delicious and the picture is so much better!

          Reply
    6. bill

      April 28, 2013 at 11:15 am

      Likely yes

      Reply

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    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

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