Blueberry Glazed Chicken

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I came home from work tonight and was faced with a nearly bare refrigerator.  I had some fresh blueberries, some chicken,  some wilted lettuce and a head of cauliflower. It didn’t seem very promising at first. I decided to make some sort of blueberry sauce for the chicken. I had, after all, made chicken with oranges, with apricots and with cranberries before… so why not blueberries?

I love it when I can throw a few random ingredients together and come up with a delicious meal. This looks gourmet and tastes gourmet, but it’s super quick and easy to make (but feel free to tell your family that you slaved for hours in the kitchen). 

Ingredients

• 4 chicken breasts
• 2 Tablespoons ghee, butter or coconut oil (I used ghee)
• 1 medium shallot, diced (about 1/4 cup)
• 1 cup of fresh blueberries (or frozen if that’s all you have)
• 1 teaspoon of salt, divided
• 1/4 cup balsamic vinegar
• 2 Tablespoons maple syrup or honey (I used syrup)
• 2 teaspoons fresh rosemary, chopped

Instructions

1. Melt 1 Tablespoon of ghee over medium high heat in a frying pan. Salt the chicken with half of the salt and then sear your chicken breasts on both sides until brown. Remove chicken to an oven proof dish and set aside.
2. Add the second Tablespoon of ghee to the pan that you browned the chicken in and add the shallots.
   

   Caramelized shallots

3. Cook the shallots until they are caramelized and then add the blueberries and cook for about one minute.
4. Add the rest of the salt, vinegar, syrup and rosemary and cook until all the blueberries have sort of popped and gotten soft.
   

   Sauce

5. Pour the sauce over the chicken and bake for 15 minutes in a pre-heated 350 F (180 C) oven. * For my special reader who lives in the subtropics and doesn’t like to heat up her kitchen with the oven: Just put the chicken back into the pan with the sauce and finish cooking it on the stove top (keep spooning the sauce over the chicken as it cooks).

My husband and I both really liked this and I’ll definitely be making it again. It just had a really fancy feel to it so I think it would be a great dish to serve to company. We served this up with some roasted cauliflower and now my fridge is officially empty 🙂

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