Ingredients
- Boneless, skinless chicken breasts: 4 (6-8 oz each)
- Fresh blackberries: 1 pint
- Bourbon: 1/4 cup
- Balsamic vinegar: 2 tablespoons
- Brown sugar: 2 tablespoons
- Dijon mustard: 1 tablespoon
- Olive oil: 2 tablespoons
- Salt and pepper: to taste
Instructions
- Step 1: Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
- Step 2: In the same skillet, add the blackberries, bourbon, balsamic vinegar, brown sugar, and Dijon mustard. Bring to a simmer, stirring occasionally, until the blackberries have softened and the sauce has slightly thickened, about 5-7 minutes.
- Step 3: Return the chicken to the skillet, nestling it into the blackberry bourbon sauce.
- Step 4: Reduce heat to medium-low, cover the skillet, and simmer for 10-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Step 5: Remove the chicken from the skillet and let rest for a few minutes before serving. Spoon the blackberry bourbon sauce over the chicken and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat, or in the microwave, to prevent the chicken from drying out.
- Serve this dish over rice or quinoa to soak up all that delicious blackberry bourbon sauce.
- For a richer flavor, let the chicken marinate in a mixture of 1/4 cup bourbon and 1 tbsp balsamic vinegar for 30 minutes before searing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American