1/2 tsp each fine sea salt and fresh ground black pepper
2 tbsp olive oil
1/3 cup chopped shallots
1 tsp chopped fresh rosemary
1 cup fresh blackberries
1/2 cup 100% pomegranate juice or blueberry pomegranate juice
2 scallions, white and light green parts only, thinly sliced
ONE- Fill a large pot with water adn fit witha steamer basket. Add potatoes to basket and bring water to a boil. Cover and cook until potatoes are tende, 10 to 15 minutes, depending on the size of the potatoes.
TWO- Meanwhile, season chicken with salt and pepper. In a large skillet or saute pan (not non stick)p, heat oil on medium. Working in batches if necessary, add chicken to skillet and cook for 6 minutes per side, until cooked through. Transfer chicken to seving plates and tent looselt with foil to keep warm.
THREE- Heat same skillet on medium-high. Add shallots and rosemary and saute, stirring occasionally, until shallots are tender, about 1 minute. Stir in blackberries and pomegranate juice, deglazing pan by scraping up any browning bits from the bottom with a heat proof sppon or spatula. Cook until liquid is reduced to a thin layer, 1 to 2 minutes. Remove from heat. Top chicken with blackberry sauce and serve potatoes. Sprinkle potatoes with scallions, divided evenly.
388 Calories, 9 g fat, 31 g carbs, 3 g fiber, 43 g protein.
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