This elegant yet simple dish features tender chicken cutlets pan-seared to golden perfection, then finished in a bright, fruity sauce. The combination of sweet blueberries and sharp berry vinegar creates a complex flavor profile that is both refreshing and satisfying. It’s an excellent choice for a weeknight dinner that feels special without requiring hours of prep. The sauce comes together quickly in the same pan, capturing all the delicious drippings from the chicken. Serve it alongside roasted potatoes or a fresh green salad for a complete meal. The balance of acidity and sweetness cuts through the richness of the butter, making every bite light and flavorful.
Saut 82 Ed Chicken With Blueberry Vinegar Sauce
Description
This elegant yet simple dish features tender chicken cutlets pan-seared to golden perfection, then finished in a bright, fruity sauce. The combination of sweet blueberries and sharp berry vinegar creates a complex flavor profile that is both refreshing and satisfying. It&# 226;ÂÂs an excellent choice for a weeknight dinner that feels special without requiring hours of prep. The sauce comes together quickly in the same pan, capturing all the delicious drippings from the chicken. Serve it alongside roasted potatoes or a fresh green salad for a complete meal. The balance of acidity and sweetness cuts through the richness of the butter, making every bite light and flavorful.Ingredients
Directions
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Season the chicken cutlets generously with salt and freshly ground black pepper.
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Heat 3 tablespoons of butter in a large non-reactive frying pan over medium heat.
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Add the chicken cutlets to the pan and cook, turning once, until golden brown and cooked through, about 2 minutes per side.
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Remove the chicken to a plate, leaving the drippings in the pan.
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Melt the remaining 1 tablespoon of butter in the same pan over medium heat.
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Add the minced shallots and cook, stirring frequently, for 1 minute until softened.
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Add the blueberries and 1/2 cup of water to the pan.
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Bring to a boil and cook over medium-high heat for 2 minutes.
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Using the back of a spoon, mash about one-quarter of the blueberries against the side of the pan to thicken the sauce.
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Stir in the berry vinegar and reduce the heat to medium-low.
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Return the chicken and any accumulated juices from the plate to the pan.
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Simmer gently for 1 minute to heat the chicken through and coat it in the sauce.
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Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 271.3kcal
- % Daily Value *
- Total Fat 13.6g21%
- Saturated Fat 3.7g19%
- Cholesterol 101.0mg34%
- Sodium 93.1mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 30.6g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to prevent the chicken from drying out.
Substitutions: If fresh blueberries are unavailable, frozen blueberries work well; do not thaw before adding to the pan. You can substitute balsamic vinegar or red wine vinegar for the berry vinegar, though the flavor profile will change slightly.
Tips: Ensure your pan is hot before adding the chicken to get a good sear. Do not overcrowd the pan, as this can lower the temperature and cause the chicken to steam rather than brown.
