In this simple pan-sauced chicken dish, our delicious White Mulberries add a pop of fruity sweetness that complements the tang of reduced balsamic vinegar.
Prep time: 0 min
Cook time: 25 min
Total time: 25 min
Ingredients
Makes 4 servings
-
2 Tablespoons Canola Oil
-
2 Medium Shallots, minced
-
1 Teaspoon Fine Sea Salt
-
1/2 Teaspoon Fine Ground Black Pepper
-
4 Boneless Skinless Chicken Breasts
-
2/3 Cup Dried Mulberries, rehydrated
-
1/4 Cup Balsamic Vinegar
-
1 Teaspoon Fresh Thyme, chopped
Directions
-
Heat oil in large skillet over low heat, and cook shallot until tender, about 5 minutes. Push shallot to side of pan.
-
Season chicken breasts with salt and black pepper, and add to pan. Increase heat to medium-low, and cook for 6 minutes on each side, until golden and cooked through. Remove chicken from pan and keep warm.
-
Add mulberries, vinegar and thyme to same pan. Cook, stirring occasionally and lightly crushing mulberries, until vinegar reduces and sauce is slightly thickened, about 5 minutes. Spoon mulberry sauce over chicken before serving.