Blueberry Balsamic Chicken Tenders (Blueberry or Double Black Balsamic)
/Sautéed chicken breast tenders with blueberry balsamic deglazed reduction using my "all clad" sauté pan are fork tender with tangy fruit in every bite.
What you will need for four servings:
two good sized boneless chicken breasts
1/4 cup flour with salt and pepper
a few tablespoons of olive oil
1/3 cup chicken broth (may substitute white wine)
1/3 blueberry balsamic vinegar
fresh blueberries
Directions:
Cut chicken breasts in 1/2. Place a 1/2 breast between seran wrap. Pound lightly until the breast spreads out and is about 1/4 inch thick. Do the same for the remaining 1/2 breasts.
Place flour with salt and pepper in a paper bag or large mixing bowl. Coat each pounded 1/2 breast in flour mixture by shaking them in the bag or tossing them in the mixing bowl flour.
Place a heavy saute’ pan (all-clad is my go-to) on medium heat for several minutes to warm. Then add a few tablespoons of olive oil and saute’ each breast until heated through and crispy on both sides.
Set the cooked breasts aside and add 1/3 cup chicken broth or white wine to the hot pan to deglaze the pan, scraping in any crispy bits from frying. Bring to a simmer and then add the 1/3 cup of blueberry balsamic vinegar and bring to a boil. Watch carefully as the sauce will reduce quickly and you do not want it to reduce by more than 1/2.
Turn heat to very low. Add chicken back to the sauce in the pan and ladel it over the chicken. Add fresh blueberries and cover the pan just long enough to allow everything to fully warm.
Serve with fresh vegetables of your choice.
SUBSTITUTION: Use enfuso double black balsamic vinegar and fresh blackberries instead!
