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Chicken with Blackberry Sauce
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Chicken with Blackberry Sauce

25 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 cup blackberries (fresh)
4 whole chicken breast halves
Fresh black pepper to taste
2 Tbsp olive oil, divided
2 Tbsp shallots, finely chopped
1 cup mushrooms, thinly sliced
1 1/4 cups chicken broth, divided
1 1/2 tsp cornstarch
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Let's Make It
1
Press blackberries through a sieve with the back of a spoon to remove the seeds. Reserve resulting puree - about 1/2 cup. Remove all visible fat from chicken breasts, rinse well and pat dry with paper towels. Sprinkle both sides with pepper.
2
Heat 1 tablespoon of the olive oil until shimmering in a large, nonstick skillet. Saute chicken breasts until lightly browned on each side and mostly done - about 3-4 minutes per side. Remove from pan.
3
Add remaining 1 tablespoon olive oil to pan. Stir in shallots and mushrooms and saute 1 minute. Add 1/4 cup of the chicken broth and continue cooking about another minute - or until shallots are softened but not brown.
4
Combine cornstarch with remaining cup of chicken broth and add to vegetables. Stir in reserved blackberry puree and return chicken breasts to pan. Cook until sauce is thickened and bubbly and chicken is done so the juices run clear.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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