Easter Sunday dawned glorious and sunny in Maine. My first daffodils have opened their golden cups and Spring is undoubtedly in the air! Because I wanted to spend as much time outdoors as possible, dinner needed to be an easy and undemanding affair. I had recently made this dish while visiting family in Oklahoma and it was well received. Today, I changed the original recipe a bit by adding lemon undertones and the result was even better! The star of this colorful dish is the blueberries, deemed a "super fruit" full of antioxidants. If you're looking for a light, easy dinner to herald in the warmth of spring, I highly recommend you give this one a try. It is a celebration of fresh fruit flavor!
Blueberry-Lemon Chicken(Makes 4 servings)
4 boneless & skinless chicken breasts (about 4½ ounces each)
Lemon pepper and salt
2 teaspoons olive oil
2 small shallots, finely chopped
Zest and juice from one small lemon (about 3 tablespoons juice)
3 tablespoons chicken broth
1¼ cups frozen or fresh blueberries (wild Maine berries are best)
2 tablespoons balsamic vinegar
1 tablespoon erythritol sweetener, granular
1. Season the chicken breasts on both sides with the lemon pepper and salt. Heat olive oil in a large, nonstick skillet on medium-high heat. Add chicken breasts and cook until browned and just cooked through (juices will run clear), about 5-6 minutes on each side depending on thickness of chicken. Remove to a platter and cover with foil to keep warm or place in a warm oven that has been heated to 200-degrees.
2. Add chopped shallots and saute until brown and translucent. Add lemon juice, zest and chicken broth and stir to deglaze skillet. Add blueberries, balsamic vinegar and Splenda. Cook, stirring occasionally, until the liquid is reduced and slightly thickened into a sauce. Spoon over chicken and serve immediately.
Nutritional Information per serving: 164.5 calories, 9 g carbohydrate, 3.9 g total fat, 0.5 g saturated fat, 1.9 g fiber, 26 g protein.
Original recipe by Kathy Sheehan, copyright 2010
4 boneless & skinless chicken breasts (about 4½ ounces each)
Lemon pepper and salt
2 teaspoons olive oil
2 small shallots, finely chopped
Zest and juice from one small lemon (about 3 tablespoons juice)
3 tablespoons chicken broth
1¼ cups frozen or fresh blueberries (wild Maine berries are best)
2 tablespoons balsamic vinegar
1 tablespoon erythritol sweetener, granular
1. Season the chicken breasts on both sides with the lemon pepper and salt. Heat olive oil in a large, nonstick skillet on medium-high heat. Add chicken breasts and cook until browned and just cooked through (juices will run clear), about 5-6 minutes on each side depending on thickness of chicken. Remove to a platter and cover with foil to keep warm or place in a warm oven that has been heated to 200-degrees.
2. Add chopped shallots and saute until brown and translucent. Add lemon juice, zest and chicken broth and stir to deglaze skillet. Add blueberries, balsamic vinegar and Splenda. Cook, stirring occasionally, until the liquid is reduced and slightly thickened into a sauce. Spoon over chicken and serve immediately.
Nutritional Information per serving: 164.5 calories, 9 g carbohydrate, 3.9 g total fat, 0.5 g saturated fat, 1.9 g fiber, 26 g protein.
Original recipe by Kathy Sheehan, copyright 2010
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