Chicken With Blackberry Sauce Recipe

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Chicken with Blackberry Sauce

Marion Wilting


I made this up one midday when I had blackberries which had to be used. Try the sauce before serving and adjust sweetness/tartness/saltiness to your taste. It's gluten free if using tamari in place of regular soy sauce.

★★★★★ 2 votes
10 Min
20 Min
Pan Fry


1/2 lb
chicken breast filets
1/3 c
1 Tbsp
1 Tbsp
dijon mustard
1 Tbsp
almond butter
1 tsp
maple syrup
1 Tbsp
soy sauce (tamari for gluten free)
1/2 Tbsp
balsamic vinegar


1Zest and juice 1/2 lemon, set aside.
In a cup, combine 1 T honey, 1 T dijon mustard and 1 T almond butter.
2In a skillet, heat some oil and fry the chicken breast filets from both sides until brown, season with salt and pepper, then transfer to a plate and tightly cover with foil.
3Reduce heat to medium low, add blackberries, lemon juice and balsamic vinegar to the skillet, fry for some seconds, then deglaze with about 1/8 cup water.
4Add soy sauce, maple syrup and lemon peel, let simmer until berries become soft and liquid has mostly evaporated, then add another 1/8 cup of water and the honey, dijon and almond butter paste. Add more water as needed to make a smooth sauce.
5Add chicken breast filets back to the skillet along with any juices that have formed on the plate, cover skillet and remove from heat.
6Let sit for two minutes, then serve.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: German
Dietary Needs: Gluten-Free, Dairy Free
Hashtag: #quick dinner