Rosemary Chicken with a Blueberry Balsamic Reduction

I took two things I really love - balsamic vinegar and blueberries - and put them together for a delicious sweet and savory sauce.  The blueberries take a bit of the zing out of the balsamic vinegar and it really pairs well with the rosemary in the chicken.  You could also use this sauce over a white fish or even salmon.

Ingredients
For the sauce

• 1 cup blueberries (fresh or frozen)
• 1/4 cup balsamic vinegar
• 2 tbsp local honey
• 1 garlic clove, minced
• 1/2 tsp sea salt
• black pepper to taste

For the chicken

• 2 boneless organic chicken breasts
• 1 tbsp grape seed oil
• 2 tsp dried rosemary, crushed

Directions

1. Preheat oven to 350 degrees.  Take out a glass baking dish and place aside
2. Heat grape seed oil in a large sauté pan
3. Rub dried rosemary on both sides of the chicken breasts. Set aside while you start the blueberry sauce
4. Pour balsamic, honey, garlic and salt into a small sauce pan and bring to a boil.  You should start the chicken as you wait on this.  
5. When the sauté pan is hot, add the chicken and sear both sides for approximately one minute each side
6. Remove the chicken from the pan and place it in the baking dish.  Set in the oven and cook for 7 minutes
7. While the chicken is cooking, your sauce should be coming to a boil.  Reduce heat and cook the sauce for a few minutes.  Once the balsamic is cooked off a bit, add blueberries (and pepper, if desired). Stir intermittantly over low heat while you prep the chicken.
8. At 7 minutes, your balsamic should be cooked off enough so that it is a thicker sauce consistency. The blueberries should also collapsed at this point and added a gorgeous deep blue/purple color to the sauce.
9. Take the chicken out of the oven and pour the balsamic sauce over the chicken.  Place back in the oven and cook until chicken is done (approximately 4 minutes - until internal temperature reached 170 degrees)

I made this dish with a sage honey glaze butternut squash.  Super easy... take a small butternut squash, skin it, remove the seeds and cube it.  Place it in a plastic bag and add 1 tbsp honey with 1 tsp sage.  Place it on a baking sheet in your preheated 350 degree oven for 30 minutes (about how long it takes to cook the recipe above!).