Bourbon Blackberry Glaze (Print)
Chicken seared in a pan, covered with tangy-sweet bourbon blackberry drizzle with fresh berries tossed in.
# Ingredients:
→ Blackberry Glaze
01 -
0.5 g ground black pepper
02 -
3 g kosher salt
03 -
2 g garlic, minced
04 -
5 ml Dijon mustard
05 -
15 ml extra virgin olive oil
06 -
30 ml balsamic vinegar
07 -
30 ml bourbon
08 -
60 ml water
09 -
72 g blackberry preserves
→ Chicken
10 -
Fresh thyme, for garnish
11 -
216 g fresh blackberries, divided
12 -
30 ml extra virgin olive oil
13 -
1 g paprika
14 -
1 g ground black pepper
15 -
5 g kosher salt
16 -
680 g boneless, skinless chicken breasts (about 3 medium), pounded flat
# Steps:
01 -
Plate the chicken breasts, spoon some sauce over them, toss on a few of those saved berries, and add fresh thyme if you'd like.
02 -
Place chicken breasts right back in the skillet. Ladle the blackberry sauce over them, letting them heat up in the sauce for another minute or so. Make sure they're nicely coated.
03 -
Gently pour in the blackberry glaze you made earlier. Stir everything so the berries get covered, then let it all bubble for a minute or two until warm.
04 -
Dump 144 g of blackberries (about a cup) into the pan you just used, keeping some back for topping later. Cook on medium, stir once or twice, and wait for them to get soft and a little juicy—takes 2 or 3 minutes.
05 -
Pour the olive oil in a big nonstick skillet and heat on medium. Pop in the chicken and let it brown for about 6 or 7 minutes on one side. Flip it and cook the other side for another 6 to 7 minutes, until a thermometer says 74°C. If it starts to get too brown, drop the heat. Move chicken to a plate and cover loosely with foil to keep things warm.
06 -
Mix salt, pepper, and paprika together in a small bowl. Pat the chicken dry with some paper towels, then rub both sides with your spice blend.
07 -
Add blackberry jam, water, bourbon, balsamic, olive oil, Dijon, garlic, salt, and black pepper to a mixing bowl. Grab a whisk and mix it well until smooth, then leave it aside for later.
# Notes:
01 -
Evenly flatten the chicken breasts so they cook at the same pace and taste great.
02 -
Check with a thermometer—once chicken's at 74°C in the thickest part, it's done and juicy.