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Rinse the chicken and pat dry. Sprinkle the thyme leaves over the top of each breast, then season with salt and pepper.
Heat 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.
Reduce 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.
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.
Simple and oh, so tasty
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.
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