Blackberry Chicken

In preparation for a birthday getaway with friends, I tested a chicken entree that I’ve been wanting to try (rather than testing on friends in my time honored tradition). It was amazing!  It’s definitely worthy of serving on a birthday weekend and was super easy.  The recipe is from Taste of Home and serves 6. – Kathy

Ingredients

• 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 oz each)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons cornstarch

Directions

1. In a small bowl, mash 2 tablespoons berries. Add 1/4 cup broth, brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika, and cumin.
2. Place chicken in an 11 x 7-inch baking dish coated with cooking spray; pour broth mixture over the top. Sprinkle with salt, pepper, and remaining paprika.
3. Bake, uncovered, at 375°F for 20-25 minutes or until a thermometer reads 170°, basting occasionally with pan juices. Remove chicken and keep warm.
4. Skim juices from pan.  In a small saucepan, combine cornstarch and remaining broth until smooth. Gradually stir in juice.  Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken; sprinkle with remaining blackberries.