I have adored blueberries since I was a kid.  Perhaps it was the times I would go to the Log Cabin with my great grandmother and my Aunt Maddie.  Perhaps it was picking them off a neighbor’s bush in New Britain much to the chagrin of our neighbors.  Maybe it was when I tried blueberry cheesecake for the first time at the Sage Allen restaurant in Westfarms Mall in Connecticut (I didn’t like the cheesecake, just the blueberries).  Basically, the love affair with this simple fruit has lasted for decades.

When I was shopping this weekend, I encountered a HUGE sale.  Blueberries were on sale at Genuardis for under a dollar and I stocked up with the intent to freeze most and perhaps make a blueberry sauce for dessert.  Those plans were quickly scrapped when I encountered a recipe for Sautéed Chicken with Blueberry Sauce and Blue Cheese in Cuisine at Home’s latest issue of CUISINELite.  This sauce had quite a bit of spice so if you are a wimp (like I am at times) you might want to reduce the amount of red pepper.  The blue cheese providing the right amount of creaminess to offset the sauce.  Not to mention, the per serving calorie count is under 300 calories.  Serve it with some couscous and you’re all set.  I guess that it is safe to say that blueberries aren’t just for dessert anymore.

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Sautéed Chicken With Blueberry Sauce And Blueberry Sauce

Recipe courtesy of  CUISINELite, 2009

Ingredients:

• 2 boneless skinless chicken breasts, halved (5-6 oz. each)
• 1 tbsp. extra-virgin olive oil, divided
• 1/2 tsp. kosher salt, divided
• 1/4 tsp. ground black pepper
• 1 tbsp. minced shallot
• 1/4 cup dry Madeira or sherry
• 3/4 cup fresh or frozen blueberries
• 1/4 cup low-sodium chicken broth
• 1 tbsp. balsamic vinegar
• 1 tsp. brown sugar
• 1/4 tsp. red pepper flakes
• 2 tsp. crumbled blue cheese

Directions:

1. Using a meat mallet, pound each piece of chicken between plastic wrap to a thickness of 1/2 inch.  After pounding, cut each breast into two pieces. 
2. Heat 2 tsp. oil in a sauté pan over medium-high heat.
3. Season chicken with 1/4 tsp. salt and black pepper. 
4. Sauté chicken on both sides until cooked through (6 min.).  Transfer chicken to a plate; tent with foil.
5. Sauté shallot in pan with 1 tsp. oil over high heat (1 min.).  Deglaze the pan with Madeira, cooking until liquid is nearly evaporated.
6. Add blueberries; simmer until berries start to burst, about 2 minutes.  Add broth, vinegar, brown sugar, pepper flakes, and remaining 1/4 tsp. salt.
7. Crush blueberries with a potato masher; simmer 2 minutes.
8. Place two chicken pieces on each plate.  Top servings with blueberry sauce; garnish with blue cheese. 

Lining Up The Ingredients

Sautéing the blueberries with the shallots

The final product – delish!

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