Berried Chicken

Julie Nease


The original recipe was "Pork Medallions on Live Well Network's Let's Dish. I used chicken as the basis. I also changed a few steps in the recipe for my own cooking style.

I wasn't too sure about the recipe, but still wanted to try it. I'm so glad I did. It was such a surprise how delicious it was!

The link for the original video is:

(Note: The prep & cooking time is approximate; the serving size is for 4 large servings - two pieces of chicken each)

★★★★★ 1 vote
25 Min
1 Hr 15 Min


chicken breast halves, skinless and boneless; halved at an angle, lightly pounded
1/4 tsp
1/4 tsp
1/4 tsp
ground thyme
2 1/2 Tbsp
extra virgin olive oil
2 Tbsp
shallots, finely chopped
3/4 c
pomegranate juice (+1 tbsp cold)
1/4 c
fresh blueberries, lightly crushed
1 tsp
chipotle pepper in adobo sauce, chopped
1 c
beef broth
1 tsp
1 c
assorted fresh berries (raspberries, strawberries, blackberries), roughly chopped


1Sprinkle chicken with salt, pepper and ground thyme.
2Heat 1 ½ tablespoons olive oil in a heavy skillet to medium and cook chicken, 3-5 minutes on each side (chicken doesn’t need to be cooked through at this point).
3Remove chicken from pan, cover and keep warm.
4Add remaining oil & shallot to pan; cook just about 20-30 seconds.
5Add pomegranate juice to deglaze pan & add blueberries and chipotle.
6Reduce by half.
7Add broth; bring up to boil & reduce by half again.
8Combine cornstarch with about 1 tbsp cold pomegranate juice, mix & add just about 1 tablespoon of heated pan juices; whisk into pan.
9Bring to boil while stirring; add berries & chicken; cook chicken through.

About this Recipe

Course/Dish: Chicken
Other Tag: Healthy
Hashtag: #berries