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.
