Berried Chicken Recipes
BLACKBERRY CHICKEN
My family loves this chicken dish in summer and winter. We all go blackberry picking together, and I freeze some of the berries left over from our jams and pies so we can enjoy this chicken all year long. -Laura Van Ness, Clearlake Oaks, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mash 2 tablespoons berries. Add 1/4 cup broth, brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika and cumin., Place chicken in an 11x7-in. baking dish coated with cooking spray; pour broth mixture over the top. Sprinkle with thyme, salt, pepper and remaining paprika. , Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°, basting occasionally with pan juices. Remove chicken and keep warm. , Skim fat from pan drippings. In a small saucepan, combine cornstarch and remaining broth until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken; sprinkle with remaining blackberries.
Nutrition Facts : Calories 192 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 315mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
BERRIED CHICKEN
The original recipe was "Pork Medallions on Live Well Network's Let's Dish. I used chicken as the basis. I also changed a few steps in the recipe for my own cooking style. I wasn't too sure about the recipe, but still wanted to try it. I'm so glad I did. It was such a surprise how delicious it was! The link for the...
Provided by Julie Nease
Categories Chicken
Time 1h40m
Number Of Ingredients 12
Steps:
- 1. Sprinkle chicken with salt, pepper and ground thyme.
- 2. Heat 1 ½ tablespoons olive oil in a heavy skillet to medium and cook chicken, 3-5 minutes on each side (chicken doesn't need to be cooked through at this point).
- 3. Remove chicken from pan, cover and keep warm.
- 4. Add remaining oil & shallot to pan; cook just about 20-30 seconds.
- 5. Add pomegranate juice to deglaze pan & add blueberries and chipotle.
- 6. Reduce by half.
- 7. Add broth; bring up to boil & reduce by half again.
- 8. Combine cornstarch with about 1 tbsp cold pomegranate juice, mix & add just about 1 tablespoon of heated pan juices; whisk into pan.
- 9. Bring to boil while stirring; add berries & chicken; cook chicken through.
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- Season chicken with salt and pepper. Heat large skillet or large heavy-bottomed saucepan over medium-high heat. Add oil, swirl to coat, and, once shimmering, place chicken in pan. Cook until browned on bottom side, flip and sear until browned on the other side, about 4 minutes total.
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- Remove chicken from pan and set aside. Stir in lemon zest; raise heat to high and boil sauce until slightly thickened, about 6 minutes, scraping bottom of pan occasionally.
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