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Pan-Seared Chicken With Blueberry Sauce

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“Recipe courtesy of the Michigan Blueberry Growers Association”
2hrs 30mins

Ingredients Nutrition


  1. In a heavy duty, resealable plastic bag, combine olive oil, vinegar, blueberry juice, lime juice, and garlic.
  2. Add chicken, turning to coat all sides.
  3. Seal bag and marinate in refrigerator for 1 to 2 hours.
  4. Reserving marinade, remove chicken and pat dry with paper towels.
  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. Remove from heat and set aside.
  7. In a large skillet over medium-high heat on stovetop, heat vegetable oil.
  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. Serve with sauce.

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