Cook what you grow
Seared Chicken with Warm Berry Pan Sauce
Golden pan-seared chicken finished with a glossy sweet-tart sauce of blackberries or raspberries, balsamic, and thyme: the classic fruit pan sauce built on the fond in the skillet.
Log in to save this recipe
You'll come back to this recipe after signing in.
Ingredients
serves 4From the garden
- 1½ cups blackberries, raspberries, honeyberries, lowbush blueberries, or any tart dark berry, rinsed
- 1 shallot, minced
- 3 sprigs fresh thyme
From the pantry
- 4 boneless, skinless chicken breasts
- ½ cup chicken stock
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 2 tbsp cold butter · for finishing the sauce
- 2 tbsp olive oil
- salt · to taste
- black pepper