Chicken with Blackberry-Mustard Cream Sauce

I tend to embrace recipes that feature unexpected ingredients.  Case in point the Grape Glazed Meatloaf  -- Delectable!)  In a similar vein, here is a chicken dish that has blackberry jam as a major component in a delicious sauce that complements it beautifully.  Don’t think that the sauce is sweet.  While is does have a slight sweetness, it is rich and complex, and totally delicious.

Chicken with Blackberry-Mustard Cream Sauce*

3 tablespoons olive oil
6 boneless skinless chicken breasts
1 shallot, minced
1 tablespoon minced garlic
1/2 cup whole-grain mustard
1/4 cup blackberry jam
2 cups heavy whipping cream
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper

In a large skillet, heat olive oil over medium heat. Add chicken breasts; cook for 3 to 4 minutes per side or until lightly browned. Remove chicken from pan; set aside, reserving drippings in skillet.

Add shallot and garlic to skillet; cook for 2 minutes, stirring constantly. Add mustard and blackberry jam, stirring until jam melts. Add cream, salt, garlic powder, and pepper, stirring to combine. Return chicken to pan. Reduce heat to medium-low; simmer, uncovered, for 20 minutes or until chicken is tender and sauce thickens slightly. Turn chicken in pan periodically for even cooking.

Makes 6 servings

*I do not know the source of this recipe, alas, as it was posted, sourceless, in an email group in which I take part.  If anyone can enlighten me as to the source, I will be happy to credit the amazing creator.

This post is linked to:

On the Menu Monday