Pan Seared Chicken With Blueberry Sauce Recipes

PAN-SEARED CHICKEN WITH BLUEBERRY SAUCE

Steps:

• In a heavy duty, resealable plastic bag, combine olive oil, vinegar, blueberry juice, lime juice, and garlic.
• Add chicken, turning to coat all sides.
• Seal bag and marinate in refrigerator for 1 to 2 hours.
• Reserving marinade, remove chicken and pat dry with paper towels.
• In a small saucepan, combine reserved marinade, blueberries, and raspberry puree. Cook over medium heat on stovetop, stirring occasionally, for 5 to 7 minutes, or until slightly thickened.
• Remove from heat and set aside.
• In a large skillet over medium-high heat on stovetop, heat vegetable oil.
• Cook chicken for 8 to 12 minutes per side, or until chicken is browned on the outside and is no longer pink on the inside.
• Serve with sauce.

PAN SEARED CHICKEN WITH BALSAMIC CREAM SAUCE

Steps:

• Season the chicken with salt and pepper and let rest.
• In a small skillet, saute onions in the butter until they are golden brown (carmelized).
• In a larger skillet with tall sides, heat olive oil and brown the chicken on both sides, but do not cook through. Remove chicken from the pan and set aside.
• While the pan is still hot, deglaze with the chicken broth, and use a whisk or spatula to loosen all the browned bits.
• Add the heavy cream and the balsamic vinegar to the chicken broth. Add salt and pepper to taste and red pepper flakes (if desired) Whisk through.
• Add the mushrooms to the cream sauce and simmer for 10 minutes. Add onions into the sauce.
• Place the chicken back into the pan with the sauces, increase heat to medium and saute until chicken is fully cooked and juices run clear.
• Remove chicken and add the Parmesan cheese to the sauce. Stir until melted through the sauce.
• Plate the chicken, top with sauce, and garnish with fresh parsley. I often serve this chicken over the top of basmati rice.