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Sautéed Chicken with Fresh Blueberry Sauce

Prep time 10 mins
Cook time 15 mins
Yield 2 Servings
Fresh blueberries are as much a part of summer as corn on the cob. Native to North America, they flourish between July and September. Bake them in pies and muffins, or try them in a sweet and tangy sauce for chicken.


  • 2 large skinless, boneless chicken breast halves (7 oz. to 8 oz. each)
  • salt
  • pepper
  • 2 tablespoons flour
  • 1 tablespoon olive oil
  • 1 chopped shallot
  • 1/3 cup dry white wine
  • 1 cup reduced-sodium chicken broth
  • 2/3 cup fresh blueberries
  • pinch sugar
  • 1 tablespoon unsalted butter

Nutrition Information

  • calories 461
  • fat 18 g
  • satfat 5 g
  • protein 49 g
  • carbohydrate 19 g
  • fiber 2 g
  • cholesterol 133 mg
  • sodium 173 mg

How to Make It

  1. Season 2 large skinless, boneless chicken breast halves (7 oz. to 8 oz. each) with salt and pepper. Coat with 2 Tbsp. flour; shake off excess.

  2. In a large skillet, heat 1 Tbsp. olive oil over medium-high heat. Brown chicken, turning once, about 10 minutes. Transfer chicken to a plate and cover with foil.

  3. Add 1 chopped shallot to skillet and cook on medium heat, stirring, for 1 minute. Pour in 1/3 cup dry white wine and boil for 2 minutes. Add 1 cup reduced-sodium chicken broth and bring to a boil. Add 2/3 cup fresh blueberries and a pinch of sugar and simmer until reduced by half, about 3 minutes. Remove from heat and stir in 1 Tbsp. unsalted butter; season with salt and pepper.

  4. Arrange chicken on plates. Top with sauce.