BOLD FLAVORS! Blackberry Chipotle Chicken
Spring is in the air, and very soon local blackberries will be available, almost everywhere.This super simple, super quick Blackberry Chipotle Chicken has just the right combination of sweet and spicy. It's perfect for a weeknight winner, errr dinner. :)
Equipment
- 1 Non-Stick Sauté (fry) Pan
- 1 3 qt. Sauce Pot
- 1 Digital Thermometer - https://amzn.to/43EAEgw
Ingredients
Chicken Breast
- 1 lb. Chicken Breasts - Boneless, Skinless - cut into 4 thin cutlets
- 1/2 tsp Salt
- 1/4 tsp Ground Black Pepper
Blackberry Chipotle Sauce
- 4 Tbsp Neutral Oil - I prefer Clarified Butter or Avocado Oil
- 1 Medium Shallot - diced - Shallots are easy to find in larger supermarkets.
- 1 Pint Fresh Blackberries - Support your local Farmer's Market whenever possible.
- 1 can Chipotle Pepper in Adobo sauce - Reserve the Adobo sauce and add to sauce to create the right level of heat for you.
- 1 Tbsp Light Brown Sugar
- 1 Tbsp Balsamic Vinegar - It's worth your time to find and buy a high quality balsamic vinegar.
- 1 Tbsp Mint Leaves - Minced
Instructions
- Preheat the oven to 375°F.
- Wash any fresh fruits and herbs with 1 gallon of water and 1/8 cup of white vinegar to remove debris and any insects that may be on the produce. Rinse under cool, running water.
- Season the chicken with salt & pepper. (See Notes)
- Heat the non-stick sauté pan over medium heat. Add 2 Tbsp. of oil and swirl the pan to evenly distribute the oil over the surface of the pan.
- Place the presentation side (the best looking side of each cutlet) down onto the pan for 3-5 minutes, allowing it to brown. Once browned, place the chicken, presentation side up on a baking sheet pan.
- Bake for 20-25 minutes or until the internal temperature has reached 155F. Pull the chicken and allow it to rest; the carryover heat will bring the final temperature to ~165F.
- While the chicken is in the oven, heat a 3-qt. saucepan over medium-high heat and add the remaining 2 Tbsp. of oil to the pan, swirling to evenly coat the surface.
- Add the diced shallots and sauté for 3-4 minutes until soft.
- Add blackberries, chipotle pepper, brown sugar, and balsamic vinegar. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
- Remove sauce from heat and let cool for 5 minutes. Serve the sauce over the chicken and garnish with mint leaves.
Video
Notes
NOTES:
- On meal prep day the chicken breasts can be, either, wet or dry brined with the seasoning.
- The sauce can be made on prep day and reheated at meal time. Thin with water if it is too thick.
- As prepared above, the sauce is 'rustic'. To achieve a smoother, i.e. less chunky, sauce, push the sauce through a fine-mesh strainer to break up the fruit and eliminate seeds.