Evening Edge
What’s For Dinner?
DEL.ICIO.USSautéed Chicken Breast With Blueberry-Port Sauce
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Cuisine: Main Dish
Got more fresh blueberries than your morning bowl of corn flakes can handle?
It’s easy enough to freeze them: Simply spread them on a cookie sheet in a single layer, pop them in the freezer until hard, then pack them in zip-top freezer bags or other airtight containers.
Or try this recipe. Chicken is coated with a lovely wine sauce and dotted with fresh blueberries. Try to use small berries to balance the dish. -- Elizabeth Lee
Hands on time: 25 minutes Total time: 25 minutes Serves: 4
Ingredients:
4 boneless, skinless chicken breasts
Coarse salt and freshly ground black pepper
1 tablespoon olive oil
1 cup diced onion
4 garlic cloves, chopped
1 to 2 teaspoons chopped fresh rosemary
1/2 cup tawny port
1 cup reduced-sodium chicken broth
1 cup fresh blueberries
Instructions:
Season chicken with salt and pepper.
In a large skillet over medium-high heat, add oil. Brown chicken on both sides until just cooked through. Remove to a plate.
In the same skillet, sauté onion, garlic and rosemary until onion softens. Add port and reduce by half. Add chicken broth and bring to a boil. Reduce heat and cook for 5 minutes. Return chicken to the pan and cook for 2 to 3 minutes, or until chicken is warmed through, turning frequently to coat with sauce. Add blueberries and cook for 1 minute. -- Adapted from “The Berry Bible” by Janie Hibler (William Morrow, $29.95)
In a large skillet over medium-high heat, add oil. Brown chicken on both sides until just cooked through. Remove to a plate.
In the same skillet, sauté onion, garlic and rosemary until onion softens. Add port and reduce by half. Add chicken broth and bring to a boil. Reduce heat and cook for 5 minutes. Return chicken to the pan and cook for 2 to 3 minutes, or until chicken is warmed through, turning frequently to coat with sauce. Add blueberries and cook for 1 minute. -- Adapted from “The Berry Bible” by Janie Hibler (William Morrow, $29.95)
Nutrition:
Per serving: 253 calories (percent of calories from fat, 21), 30 grams protein, 14 grams carbohydrates, 2 grams fiber, 5 grams fat (1 gram saturated), 66 milligrams cholesterol, 208 milligrams sodium.
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