Chicken with Blueberry Bourbon Sauce - The Produce Moms

This is so easy & I discovered it on a complete whim.  We just returned home from a 2 week vacation – minimal fresh foods in the house, so to my freezer I turned for last night’s dinner!  Pints of frozen blueberries that I bought during the summer sales were calling my name.  “What can I do with these beside throw them in my yogurt parfaits or breakfast smoothies?”  That’s easy.  Sauce.  It’s always all about the sauce.  I started searching the web for some further inspiration; most blueberry sauces are made with wine or balsamic vinegar.  I was fresh out of wine and live in Indiana where we cannot purchase it on Sundays.  BUT – I did have a bottle of bourbon & thought, “why not?”  And, ladies & gents… a true favorite was born!  You are going to be amazed at how easy this is too!

Brown Chicken
De-glaze Pan with Bourbon
Stir in Blueberries, Water & Garlic

Print Recipe
Chicken with Blueberry Bourbon Sauce
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Course Main Dishes
Cuisine Gluten-Free
Servings
Ingredients
  • 3 lbs chicken breast boneless, skinless
  • 3 pints blueberries fresh or frozen
  • 1/2 cup bourbon
  • 1 cup water
  • 1 clove garlic minced
  • 1 tsp thyme dried
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 1 tbsp honey (optional)
Course Main Dishes
Cuisine Gluten-Free
Servings
Ingredients
  • 3 lbs chicken breast boneless, skinless
  • 3 pints blueberries fresh or frozen
  • 1/2 cup bourbon
  • 1 cup water
  • 1 clove garlic minced
  • 1 tsp thyme dried
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 1 tbsp honey (optional)
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Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat a large skillet over medium high heat. Drizzle olive oil over thawed boneless skinless chicken breasts & season generously with salt, pepper & dried thyme. Pan sear chicken for approx 8 minutes on each side or until juices run clear & internal temperature is at least 165 degrees. Chicken will develop a nice brown crust. Remove chicken from skillet & set aside on a platter.
  2. De-glaze the pan by adding the bourbon & scraping/releasing the bits from the bottom of the skillet with a wooden spoon. If you are cooking with an open flame, remove pan from stove prior to adding the alcohol for safety! Stir and scrape vigorously to get all the yummy brown chicken bits up into the sauce. Alcohol will cook off & then add the blueberries garlic and water. Heat to a rolling boil, stirring constantly. Reduce heat to medium low & stir occasionally for another 3-5 minutes until heated through. Sauce will thicken upon standing. Add honey if you want a slightly sweeter sauce.

Enjoy!

xoxo Produce Mom

 

 

 

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