Pan-Seared Chicken With Blueberry Sauce

1. 1

   In a heavy duty, resealable plastic bag, combine olive oil, vinegar, blueberry juice, lime juice, and garlic.

2. 2

   Add chicken, turning to coat all sides.

3. 3

   Seal bag and marinate in refrigerator for 1 to 2 hours.

4. 4

   Reserving marinade, remove chicken and pat dry with paper towels.

5. 5

   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.

6. 6

   Remove from heat and set aside.

7. 7

   In a large skillet over medium-high heat on stovetop, heat vegetable oil.

8. 8

   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.

9. 9

   Serve with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.