Pan-Seared Chicken With Blueberry Sauce - cooking recipe

Ingredients

3 tablespoons olive oil
1 1/2 tablespoons white wine vinegar
1 1/2 tablespoons blueberry juice
1 1/2 teaspoons lime juice
2 garlic cloves, minced
4 boneless skinless chicken breast halves
1 cup fresh blueberries, washed and dried
1 cup raspberries, pureed
2 tablespoons vegetable oil

Preparation

In a heavy duty, resealable plastic bag, combine olive oil, vinegar, blueberry juice, lime juice, and garlic.
Add chicken, turning to coat all sides.
Seal bag and marinate in refrigerator for 1 to 2 hours.
Reserving marinade, remove chicken and pat dry with paper towels.
In a small saucepan, combine reserved marinade, blueberries, and raspberry puree. Cook over medium heat on stovetop, stirring occasionally, for 5 to 7 minutes, or until slightly thickened.
Remove from heat and set aside.
In a large skillet over medium-high heat on stovetop, heat vegetable oil.
Cook chicken for 8 to 12 minutes per side, or until chicken is browned on the outside and is no longer pink on the inside.
Serve with sauce.