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Entree
American
4 servings
15 minutes
35 minutes
¼ cup flour
Salt and fresh ground black pepper to taste
4 chicken breast
1 organic yellow onion, chopped
3 cloves organic garlic, chopped
1½ tablespoons olive oil
½ cup red wine
2 cups blueberries
¼ teaspoons lemon juice
Rinse chicken and pat dry. Lightly season chicken breast with salt and pepper. In a bowl large enough to accommodate chicken breast, mix flour, and additional salt and pepper. Lightly dust chicken with flour mixture and set aside.
Heat a pan over high heat until you can feel it on the palm of your hand when held over the pan. Carefully add olive oil and reduce heat to medium high.
Add flour dusted chicken and brown on both sides, about 5-6 minutes per side until cooked through. Remove from pan to spare plate. Cover to keep warm.
In same frying pan set on medium high heat, sauté onion until transparent. Add garlic until fragrant, about 30 seconds. Add wine being mindful not to drip onto stove burners or down pan sides. Cook until most of the wine is evaporated. Add blueberries and lemon juice; simmer 5 minutes. Adjust seasonings.
Remove pan from heat and allow blueberry sauce to sit for 5 minutes to thicken slightly. Spoon over chicken and serve.
