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.

Recipe by MyRecipes July 2006


Recipe Summary

10 mins
15 mins
25 mins
2 Servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Arrange chicken on plates. Top with sauce.

Nutrition Facts

461 calories; fat 18g; saturated fat 5g; protein 49g; carbohydrates 19g; fiber 2g; cholesterol 133mg; sodium 173mg.