Berryschicken Recipes

BALSAMIC CHICKEN SKILLET WITH MIXED BERRY SAUCE

Balsamic Chicken Skillet with Mixed Berry Sauce image

Sweet, savory, with a little kick. This marinade and sauce goes great with both chicken or pork, on the stove, in the oven, or on the grill.

Provided by Simon Chong

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 4h30m

Yield 4

Number Of Ingredients 12

Ingredients

1 ½ cups mixed berries
¼ cup balsamic vinegar
2 tablespoons whiskey
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon minced ginger
1 tablespoon minced shallot
¼ teaspoon cayenne pepper
4 skinless, boneless chicken breast halves
1 tablespoon oil

Steps:

Combine berries, vinegar, whiskey, mustard, lemon juice, honey, brown sugar, ginger, shallot, and cayenne pepper in a blender; blend until smooth.
Place chicken in a resealable plastic bag. Add 1/2 of the berry marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 4 hours to overnight. Reserve the remaining berry sauce.
Remove chicken from the refrigerator. Heat oil in a large skillet over medium-high heat. Place chicken in the hot skillet and brown on both sides, basting occasionally with the extra marinade. Cook until chicken is no longer pink and juices run clear, about 15 minutes; discard any remaining marinade. Remove from the heat, and let rest for 3 minutes.
Meanwhile, pour the reserved berry sauce in a small saucepan and bring to a simmer over medium-low heat.
Slice chicken into 1/2-inch thick slices and spoon warmed berry sauce over top.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 25 g, Cholesterol 58.5 mg, Fat 5.9 g, Fiber 1.3 g, Protein 22.6 g, SaturatedFat 1.2 g, Sodium 242.7 mg, Sugar 20.6 g

MARY BERRY'S RATHER SPECIAL CHICKEN AND HERB CASSEROLE

Mary Berry's Rather Special Chicken and Herb Casserole image

A flavourful one-pot recipe to savour, this chicken casserole from Mary Berry includes bacon, mushrooms and whole sage leaves crisped in butter.

Provided by Mary Berry

Categories Dinner

Number Of Ingredients 1

Ingredients

Chicken

Steps:

Preheat the oven to 160°C/140°C fan/Gas 3. Place the bacon in a large non-stick ovenproof frying pan or flameproof casserole and fry over a medium heat for a few minutes to render out the fat. Add the onions and continue to fry until the bacon is brown at the edges. Transfer the bacon and onions to a plate using a slotted spoon and set aside. Lightly season the chicken. Place the oil in the unwashed dish, add the chicken and brown over a high heat, turning once. Transfer to the plate with the bacon and onions. Scatter the flour into the dish (adding a little more oil, if needed) and stir to combine. Gradually incorporate the hot stock, whisking, and allow to thicken. Pour in the wine and return the bacon, onions and chicken to the pan. Stir well, add the thyme sprigs, sage sprigs and bay leaves. The sauce will be quite thick at this stage. Bring to the boil, season well with salt and black pepper and cover. Transfer to the oven for 30 minutes. Remove the dish from the oven and add the mushrooms and crème fraîche. Stir well and return to the oven for a further 15-20 minutes, until the chicken is tender. Meanwhile, heat the butter in a small pan over a medium heat. Add the whole sage leaves and fry until crisp. Remove the bay leaves, thyme and sage sprigs from the casserole and discard (some leaves will have fallen off to flavour the casserole). Stir in the parsley and serve with the crisp sage leaves on top. Mary's Tips: Can be made up to a day ahead. Add the crème fraîche and mushrooms when reheating. Freezes well.

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