Balsamic-Glazed Chicken with a Mixed Berry Sauce

Ingredients

• 1 ½ cups mixed berries
• ¼ cup balsamic vinegar
• 2 tablespoons whiskey
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 1 tablespoon minced ginger
• 1 tablespoon minced shallot
• ¼ teaspoon cayenne pepper
• 4 skinless, boneless chicken breast halves
• 1 tablespoon oil

Step 1

Tos the berries, vinegar, whiskey, mustard, lemon juice, honey, brown sugar, ginger, shallot, and cayenne pepper into a blender. Blend everything until it’s nice and smooth.

Step 2

Put the chicken in a zip-top bag and pour in half of the berry mixture. Seal the bag, squeeze out the extra air, and pop it in the fridge to marinate for at least 4 hours, or overnight if you have the time. Keep the rest of the berry sauce aside for later.

Step 3

When you’re ready to cook, take the chicken out of the fridge. Heat some oil in a large skillet over medium-high heat. Add the chicken and cook it until it’s golden brown on both sides, about 15 minutes total. While it cooks, spoon some of the extra marinade over the chicken now and then. Make sure it’s cooked through with no pink inside, then discard any leftover marinade. Let the chicken rest for a few minutes once it’s off the heat.

Step 4

While the chicken rests, pour the reserved berry sauce into a small saucepan and warm it over medium-low heat until it’s just simmering.

Step 5

Slice the chicken into about half-inch pieces and spoon the warm berry sauce over the top before serving.