Ingredients

  • 3 chicken breasts (slice over thickness to make 6 reduced portions)
  • 250 ml (250 gr) of blackberries
  • 250 ml (250 gr) of blueberries
  • 60 ml (1/4 cup) of red porto
  • 1 small onion, sliced into strips
  • 30 ml (2 tablespoons) of red wine vinegar or raspberries vinegar
  • 30 ml (2 tablespoons) of sugar
  • Pepper (up to taste)
  • Basil (up to taste and optional)
  • 30 ml (2 tablespoons) of butter
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Preparation

  • Slice breasts on its width and set in a pyrex plate to marinate. Take 200 ml (200 g) of blackberries and 200 ml (200 g) of blueberries. Crush together to make a coulis. Set aside 50 ml (50 g) of blackberries and 50 ml (50 g) of blueberries for the sauce and garnishing. Add mor than half the porto, wine vinegar, sugar, basil (optional) and pepper to coulis. Remaining porto will be for the sauce.
  • Cover breasts with coulis and marinate at least 4 hours. The more time it takes, better are the results.
  • Baking :
  • There's two options.
  • Frist one :
  • Oven bake breasts at 350 ºF (180 °C) for an hour and a half with coulis and covered.
  • Second one :
  • Cook breasts in a pan without coulis to make it browns.
  • The sauce :
  • Heat a pan, set butter and sweat onions. Deglaze with portos left and reduce a bit.
  • Add blueberries and cook a bit more. Add blackberries, but do not cook too much. It needs to stay wholes.
  • Coat breasts with sauce and serve with green peas and wild rice.

Chef's notes

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