Ingredients
- Chicken breasts: 2 large, boneless, skinless
- Fresh blackberries: 1 cup
- Bourbon: 1/4 cup
- Balsamic vinegar: 2 tablespoons
- Dijon mustard: 1 tablespoon
- Honey: 1 tablespoon
- Olive oil: 1 tablespoon
- Salt and pepper: to taste
Instructions
- Step 1: Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
- Step 2: Add chicken to the skillet and cook for 5-7 minutes per side, or until cooked through and no longer pink inside. Remove chicken from skillet and set aside.
- Step 3: In the same skillet, combine blackberries, bourbon, balsamic vinegar, Dijon mustard, and honey.
- Step 4: Bring the blackberry sauce to a simmer over medium heat, stirring occasionally. Cook for 5-7 minutes, or until the sauce has thickened slightly.
- Step 5: Return the cooked chicken breasts to the skillet and coat them evenly with the blackberry bourbon sauce.
- Step 6: Serve immediately. Garnish with fresh blackberries if desired.
Notes
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat, adding a splash of chicken broth if the sauce is too thick.
- Serve this chicken over a bed of creamy polenta or rice to soak up all that delicious sauce.
- For a richer flavor, let the chicken marinate in a mixture of bourbon, Dijon, and balsamic for 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American