My family loves this chicken dish in summer and winter. We all go blackberry picking together, and I freeze some of the berries left over from our jams and pies so we can enjoy this chicken all year long. —Laura Van Ness, Clearlake Oaks, California
- 2 tablespoons plus 1/2 cup fresh blackberries, divided
- 1/2 cup reduced-sodium chicken broth, divided
- 2 tablespoons brown sugar
- 2 tablespoons white wine vinegar
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 3/4 teaspoon paprika, divided
- 1/4 teaspoon ground cumin
- 6 boneless skinless chicken breast halves (5 ounces each)
- 4-1/2 teaspoons minced fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons cornstarch
- In a small bowl, mash 2 tablespoons berries. Add 1/4 cup broth, brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika and cumin.
- Place chicken in an 11-in. x 7-in. baking dish coated with cooking spray; pour broth mixture over the top. Sprinkle with thyme, salt, pepper and remaining paprika.
- Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 170°, basting occasionally with pan juices. Remove chicken and keep warm.
- Skim fat from pan drippings. In a small saucepan, combine cornstarch and remaining broth until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken; sprinkle with remaining blackberries. Yield: 6 servings.
Originally published as Blackberry Chicken in Taste of Home April/May 2008, p33
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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