Grilled Chicken Breasts with Wild Blueberry Grape Sauce
Top quick-to-make grilled chicken breasts with a sauce made from frozen wild blueberries for a tasty and original main course that’s ready in less than half an hour.
Recipe courtesy Wild Blueberry Association of North America
Grilled Chicken Breasts with Wild Blueberry Grape Sauce
Grilled Chicken Breasts with Wild Blueberry Grape Sauce
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 4 boneless skinless chicken breasts
- 1 tbsp canola oil
- Salt and pepper
- 1 small red onion finely diced
- 3/4 cup grape juice
- 4 tsp cornstarch
- 2 1/2 cups frozen wild blueberries
- 2 tsp balsamic glaze or vinegar
- pinch granulated sugar
- 4 stalks celery finely chopped
Servings: servings
Units:
Ingredients
Servings: servings Units: |
Instructions
- Drizzle chicken breasts with 2 tsp (10 ml) of the oil and sprinkle with salt and pepper. Heat grill pan or nonstick skillet over medium-high heat and cook chicken breasts, turning once, for about 12 minutes or until no longer pink inside. Keep warm.
- In another nonstick skillet, heat remaining oil over medium heat and cook onions for about 8 minutes or until softened and golden.
- In small bowl, whisk together 1/4 cup (50 ml) of the grape juice and cornstarch; set aside.
- Add remaining grape juice and wild blueberries to onion and bring to boil. Stir in cornstarch mixture and cook, stirring for 1 minute or until thickened. Add balsamic glaze, sugar and salt to taste.
- Thinly slice grilled chicken breasts and serve with wild blueberry grape sauce and celery for garnish.
