Rosemary Chicken with Blueberry Sauce Recipe - Allrecipes.com
Rosemary Chicken with Blueberry Sauce Recipe
  • READY IN 55 mins

Rosemary Chicken with Blueberry Sauce

Recipe by  

"I've always liked blueberries and rosemary with my food, so I decided to experiment a little and came up with this recipe. There's a good amount of ingredients, but this recipe is really easy."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    55 mins

Directions

  1. Mix together the rosemary, basil, and pepper in a small bowl. Pour the olive oil into a shallow dish.
  2. Pound the chicken breast to about 3/4-inch thickness. Rub each breast with adobo sauce. Sprinkle both sides of each breast with the rosemary mixture and lie them in the olive oil; allow to marinate about 30 minutes.
  3. Meanwhile, prepare the sauce. Heat the pomegranate juice in a saucepan over medium heat. Once the juice is warm, stir in the blueberry preserves, blueberries, honey, mustard, and mustard seeds. Cook and stir until the sauce thickens, 10 to 15 minutes.
  4. Melt the butter in a skillet over medium heat. Cook the chicken in the melted butter until no longer pink inside, 3 to 5 minutes per side. Serve with sauce on the side.
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Reviews More Reviews

Jul 13, 2008

Hmm, I thought this was pretty good, and the blueberry sauce was delicious... If you use grey mustard instead of yellow, remember that it's pretty strong and add quite a bit less mustard. We didn't have any problem with the quantity of sauce, but I used more chicken (cooking for 4 hungry people :) and served it over some Thai red rice. I wouldn't recommend serving this to someone who doesn't have adventuresome tastes; It's a bit "spécial," but very tasty! Thanks! I also used fresh basil for the marinade, but didn't notice the flavor when it was done.

 
Dec 26, 2007

I really liked this dish, but i thought that there was too much black pepper. It seemed to disguise the rest of the spices. We had so much of the blueberry sauce left over, so i would recommend cutting it in half. The ingredients and flavors work very well with each other and we really enjoyed this recipe!

 

6 Ratings

Mar 24, 2008

This is amazing - my roommates wanted me to give it six stars!!! I did have some sauce leftover, so I decided to try it on salmon for lunch tomorrow :)

 
Aug 28, 2011

I thought this was okay, but my husband didn't like it. I'm disappointed because I had thought it sounded special and a good way to use up some blueberries. I didn't have apricot preserves, so I used a delicious blueberry/raspberry jam. And I didn't have white wine vinegar, but I did have a open bottle of white wine, so I used that for the sauce. It certainly was easy, but I don't think I'll make it again.

 

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Nutrition

  • Calories
  • 936 kcal
  • 47%
  • Carbohydrates
  • 71.6 g
  • 23%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 61.9 g
  • 95%
  • Fiber
  • 12.9 g
  • 51%
  • Protein
  • 32.6 g
  • 65%
  • Sodium
  • 471 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

CookingUpDaStorm
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