Blueberry Sauce on Rosemary Chicken


2 oz. extra virgin olive oil

2 chicken breasts

1/2 tsp. salt

1 shallot, thinly sliced

1 cup blueberries

1/2 cup balsamic vinegar

1/3 cup maple syrup

2 rosemary skewers, chopped


In a skillet, heat 1 oz. extra virgin olive oil

When hot, stir in shallots and let cook for a few minutes

Add blueberries, then balsamic vinegar, syrup, salt and pepper

Allow to simmer for 10 minutes

Separately, brush chicken breasts with 1 oz. of extra virgin olive oil

Cook in a hot skillet with rosemary skewers on both sides until white in the middle

De-grease chicken then place into blueberry mixture

Allow to simmer together for a minute before serving.

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