Sautéed Chicken with Blueberry Sauce and Blue Cheese

I have adored blueberries since I was a kid. Perhaps it was the times I would go to the Log Cabin with my great grandmother and my Aunt Maddie. Perhaps it was picking them off a neighbor’s bush in New Britain much to the chagrin of our neighbors. Maybe it was when I tried blueberry cheesecake for the first time at the Sage Allen restaurant in Westfarms Mall in Connecticut (I didn’t like the cheesecake, just the blueberries). Basically, the love affair with this simple fruit has lasted for decades.

When I was shopping this weekend, I encountered a HUGE sale. Blueberries were on sale at Genuardis for under a dollar and I stocked up with the intent to freeze most and perhaps make a blueberry sauce for dessert. Those plans were quickly scrapped when I encountered a recipe for Sautéed Chicken with Blueberry Sauce and Blue Cheese in Cuisine at Home’s latest issue of CUISINELite. This sauce had quite a bit of spice so if you are a wimp (like I am at times) you might want to reduce the amount of red pepper. The blue cheese providing the right amount of creaminess to offset the sauce. Not to mention, the per serving calorie count is under 300 calories. Serve it with some couscous and you’re all set. I guess that it is safe to say that blueberries aren’t just for dessert anymore.

Sautéed Chicken With Blueberry Sauce And Blue Cheese

Ingredients

2 boneless skinless chicken breasts, halved (5-6 oz. each)
1 tbsp. extra-virgin olive oil, divided
1/2 tsp. kosher salt, divided
1/4 tsp. ground black pepper
1 tbsp. minced shallot
1/4 cup dry sherry
3/4 cup fresh or frozen blueberries
1/4 cup low-sodium chicken stock
1 tbsp. balsamic vinegar
1 tsp. brown sugar
1/4 tsp. red pepper flakes
2 tsp. crumbled blue cheese

Directions

Using a meat mallet, pound each piece of chicken between plastic wrap to a thickness of 1/2 inch. After pounding, cut each breast into two pieces.
Heat 2 teaspoons of oil in a sauté pan over medium-high heat.
Season chicken with 1/4 tsp. salt and black pepper.
Sauté chicken on both sides until cooked through, about 5 or 6 minutes. Transfer chicken to a plate and tent with foil.
Sauté shallot in pan with 1 teaspoon of oil over high heat. Deglaze the pan with the sherry, cooking until liquid is nearly evaporated.
Add blueberries to the shallot mixture and simmer for a couple minutes until the berries start to burst.
Add the chicken stock, balsamic vinegar, brown sugar, pepper flakes, and remaining 1/4 tsp. salt.
Crush the blueberries with a potato masher and simmer for another two minutes.
Serve the chicken with the blueberry sauce drizzled over it and garnish with the blue cheese.
Enjoy!

Notes

Recipe adapted from CusineLITE, 2009

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Lining Up The Ingredients