Rosemary Chicken with Blueberry Sauce

Rating: 4.13 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

By CookingUpDaStorm
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Mix together the rosemary, basil, and pepper in a small bowl. Pour the olive oil into a shallow dish.

    Advertisement

  • 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.

  • 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.

  • 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.

Nutrition Facts

Per Serving:
936.4 calories; 32.6 g protein; 71.6 g carbohydrates; 76.1 mg cholesterol; 470.5 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Colinb
Rating: 4 stars
07/14/2008
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. Read More
Helpful
(5)
8 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Colinb
Rating: 4 stars
07/14/2008
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. Read More
Helpful
(5)
AudreyKW
Rating: 4 stars
12/26/2007
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! Read More
Helpful
(5)
Colinb
Rating: 4 stars
07/14/2008
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. Read More
Helpful
(5)
Advertisement
korynball
Rating: 5 stars
03/24/2008
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:) Read More
Helpful
(4)
Betsey Norland
Rating: 4 stars
08/28/2011
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. Read More
Helpful
(2)
Susan Maphia Banasiewicz
Rating: 5 stars
01/04/2015
Awesome recipe! I decreased the amount of pepper to my taste. About a teaspoon! Also did not use any adobo sauce...all that hid the berry flavor and honey/ mustard...highly recommend send will make again! Would recommend you use all the herbs to taste not nearly what the recipe calls for especially for only 4 chicken breasts! Read More
Advertisement
Cathy G.
Rating: 4 stars
05/03/2016
We enjoyed this dish and it was easy to cut this in half. I was initially worried about the amount of dried herbs called for but the blueberry sauce served with it balanced out the overall flavor. I did use a homemade blueberry-merlot jam in place of the blueberry preserves as that is what I had on hand. Read More
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 07/04/2020