berried chicken

Name: Berried Chicken
Prep time: 25 min
Cook time: 1 h 15 min
Yield: 4
Ingredients: 4 - chicken breast halves, skinless and boneless; halved at an angle, lightly pounded; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 1/4 teaspoon(s) ground thyme; 2 1/2 tablespoon(s) extra virgin olive oil; 2 tablespoon(s) shallots, finely chopped; 3/4 cup(s) pomegranate juice (+1 tbsp cold); 1/4 cup(s) fresh blueberries, lightly crushed; 1 teaspoon(s) chipotle pepper in adobo sauce, chopped; 1 cup(s) beef broth; 1 teaspoon(s) cornstarch; 1 cup(s) assorted fresh berries (raspberries, strawberries, blackberries), roughly chopped

(1 RATING)

20 Pinches 3 Photos

Julie Nease

Lodi, CA

Updated on Aug 2, 2011

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: http://livewellnetwork.com/Lets-Dish/episodes/Pork-Tenderloin-Medallions/7022442 (Note: The prep & cooking time is approximate; the serving size is for 4 large servings - two pieces of chicken each)

Rate

prep time 25 Min

cook time 1 Hr 15 Min

method ---

yield 4 serving(s)

Ingredients

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

How To Make berried chicken

Step 1

Sprinkle chicken with salt, pepper and ground thyme.

Step 2

Heat 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).
Step 3

Remove chicken from pan, cover and keep warm.
Step 4

Add remaining oil & shallot to pan; cook just about 20-30 seconds.
Step 5

Add pomegranate juice to deglaze pan & add blueberries and chipotle.
Step 6

Reduce by half.
Step 7

Add broth; bring up to boil & reduce by half again.
Step 8

Combine cornstarch with about 1 tbsp cold pomegranate juice, mix & add just about 1 tablespoon of heated pan juices; whisk into pan.
Step 9

Bring to boil while stirring; add berries & chicken; cook chicken through.
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