Blackberry Chicken Recipe
Ingredients
| 2 tablespoons plus 1/2 cup fresh blackberries, divided | ||
| 1/2 cup reduced-sodium chicken broth, divided | ||
| Brown sugar | 2 Tablespoon | |
| White wine vinegar | 2 Tablespoon | |
| Olive oil | 1 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| Paprika | 3/4 Teaspoon, divided | |
| Ground cumin | 1/4 Teaspoon | |
| 6 boneless skinless chicken breast halves (5 ounces each) | ||
| Thyme | 1/2 Teaspoon, minced | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Cornstarch | 2 Teaspoon | |
Directions
In a small bowl, mash 2 tablespoons blackberries.
Add 1/4 cup chicken broth, brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika and cumin.
Place the chicken in an 11-in.x 7-in.x 2-in.baking dish coated with cooking spray; pour the broth mixture over the top.
Sprinkle with the thyme, salt, pepper and remaining paprika.
Bake, uncovered, at 3750 for 20-25 minutes or until the chicken juices run clear, basting occasionally with pan juices.
Remove chicken and keep warm.
Skim the fat from pan drippings.
In a small saucepan, combine cornstarch and remaining broth until smooth.
Gradually stir in drippings.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Add 1/4 cup chicken broth, brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika and cumin.
Place the chicken in an 11-in.x 7-in.x 2-in.baking dish coated with cooking spray; pour the broth mixture over the top.
Sprinkle with the thyme, salt, pepper and remaining paprika.
Bake, uncovered, at 3750 for 20-25 minutes or until the chicken juices run clear, basting occasionally with pan juices.
Remove chicken and keep warm.
Skim the fat from pan drippings.
In a small saucepan, combine cornstarch and remaining broth until smooth.
Gradually stir in drippings.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Chef
