Saut 82ed chicken with blueberry vinegar sauce

4 Servings

Ingredients

Quantity Ingredient
1 pounds Chicken cutlets thinly sliced
Salt and fresh ground pepper
4 tablespoons Butter
¼ cup Shallots; minced
1½ cup Blueberries
½ cup Water
3 tablespoons Berry vinegar

Directions

1. Season the chicken cutlets with salt and pepper. Heat 3 tablespoons of the butter in a large nonreactive frying pan. Add the chicken and cook over medium heat, turning once, until golden brown and cooked t hrough, about 2 minutes per side. Remove to a plate, leaving the drippings in the pan.

2. Melt the remaining 1 tablespoon of butter in the pan. Add the shallots and cook over medium heat, stirring, for 1 minute. Add the blueberries and ½ cup water. Boil over medium-high heat for 2 minutes. Using the back of a spoon, mash about one-quarter of the blueberries into the sauce to thicken it.

3. Stir in the vinegar and reduce the heat to medium-low. Return the chicken and any accumulated juices on the plate to the pan, simmer 1 minute to heat through and serve.

The 5 in 10 Chicken Breast Cookbook 5 Ingredients in 10 Minutes or Less by Melanie Barnard and Brooke Dojny ISBN 0-688-12689-8

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