Sautéed Chicken with Blueberry Pomegranate Sauce

My family and I spent a lot of time outdoors yesterday, getting the yard ready for the big Easter egg hunt. This brought me by our garden many times. It’s hard not to get excited, knowing that soon we will eat our own home grown fruit and vegetables. It’s always nice to know exactly where your produce comes from and that it is chemical free J The thing that got my culinary juices flowing yesterday was the sight of my blueberry bushes. It looks like a bumper crop this year! In the “blueberry spirit”, I thought I’d pass along a clean and easy way to make chicken, with a blueberry and pomegranate sauce. I love mixing the sweetness of the blueberry with the tart of the pomegranate and I think you will too. Enjoy!!!

Sautéed Chicken with Blueberry Pomegranate Sauce

4 boneless skinless chicken breasts

2 medium sized shallots, chopped

1 tsp chopped rosemary (preferably fresh)

1 cup fresh blueberries, or frozen thawed

3/4 cup 100% Pomegranate juice

Pinch of fine sea salt

Pinch of ground white pepper

2 tbsp olive oil

First: Heat oil in skillet on medium heat and season chicken with salt and pepper (both sides). Place chicken in skillet, cover, and cook thoroughly on both sides (chicken should be solid white, no pink, w/clear juice in middle when done). Remove cooked chicken from skillet and put aside on a plate.

Second: To same skillet, cook shallots until tender and beginning to brown. Add rosemary and sauté together for one minute, stirring often as not to burn. Add blueberries and pomegranate juice, stirring often and gently scraping bottom of pan for browned pieces left from chicken, etc. Cook until sauce is nice and thin, about 3 minutes.

Third: Arrange chicken on a plate. Pour sauce and fruit over chicken and serve.

I’m not perfect…I’m just trying to figure out this whole health thing, just like you. Thanks for letting me share my experiences with you J   

Please consult your doctor before beginning or changing your diet and exercise regimen.