Recipe courtesy Wild Blueberry Association of North America
| 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:
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Ingredients
Servings: servings
Units:
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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.
