Blueberry Chicken
by Irene Vlach
Ingredients
- 4 poitrine de poulet, deboned
- 2 Tbsp beurre
- 1/4 cup oignon, chopped
- 4 Tbsp vinaigre, de bleuets
- 1/4 cup bouillon de poule
- 1/4 cup creme sure
- 1 Tbsp tomate, choppped
- bleuets frais, si possible
Instructions
Saute chicken in butter on high heat until golden, about 3' on each side. Remove chicken from pan and set aside. Reduce heat and add onion; cook until transparent, about 5'. Add vinegar and raise heat until sauce is reduced to a spoonful,. Whisk in stock, sour ream and tomato, simmering over lower heat for 1'. Return chicken to pan and simmer until well cooked, about 8-10'. Serve at once garnished wtih blueberries.
Journal.