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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Sautéed Chicken with Four Berry Sauce Recipe

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This recipe for Sautéed Chicken with Four Berry Sauce, by , is from Pam's 2nd Cookbook "Maggie Mae's Still Cooking", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kennon Taylor

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless skinless chicken breasts (24)
2 tbsp. Olive oil (¾ cup)
½ cup fresh onion chopped (3)
1 cup mushrooms fresh, sliced (6)
½ cup dry, white wine (3 cups)
1 cup mixture of blueberries, blackberries, raspberries and strawberries (12 cups)-mixture is available in grocers frozen section
¾ cup Pure Maple syrup (4½ cups)
⅛ tsp. salt
¼ tsp crushed red pepper flakes (2 tsp)
fresh strawberries fans for garnish

Directions:
Directions:
Grill chicken over oiled flattop at 350º for 4½ minutes per side until center is no longer pink. Heat olive oil in skillet over med-high heat. Add onions to oil once it starts to steam a little. Cook onions until they become translucent. Add salt. Add mushrooms and continue to sauté until mixture caramelizes. Deglaze with white wine and scrape brown bits off the bottom of pan. Add berry mix along with Maple syrup and bring to boil over high heat. Boil for 10 to 15 (15 to 20) minutes or until sauce is reduced by half, stirring occasionally. Add red pepper flakes, stir. Remove from heat and keep warm. Ladle ⅓ cup sauce over each chicken breast, garnish with strawberry fan and serve with lemon rice.

Number Of Servings:
Number Of Servings:
4 (24)
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
(parenthetical measurements yield 24 servings)
- this recipe was originally from a Tyson© Chicken cookbook, but I tweaked it a bit. I doubled the amount of mushroom/onion mix to balance the contrast between the sweet and savory and added the red pepper because it adds another layer to the flavors.

 

 

 

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