Blackberries aren’t always just for desserts! This savory chili-black berry sauce pairs perfectly with chicken or pork tenderloin.
Ingredients:
Chili-Black Berry Sauce
- 4 teaspoons olive oil extra virgin
- 1 medium shallot or sweet onion diced
- 2 cups fresh blackberries
- 1 chipotle pepper in adobe sauce (canned), diced
- 2 teaspoons brown sugar
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon mint leaves minced
Chicken Breasts
- 12 oz chicken tenderloins boneless, skinless
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions:
- Preheat oven to 375 degrees F. Place tenderloins on a baking sheet and sprinkle 2 teaspoons of olive oil, salt and pepper on chicken. Bake for 20-25 minutes or until internal temperature has reached 165 degrees F.
- While chicken is cooking in the oven, heat a 3 quart saucepan on medium-high heat. Add 2 teaspoons of olive oil and the diced shallots. Sauté for 3-4 minutes or until soft. Add blackberries, chipotle pepper, brown sugar, and balsamic vinegar. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
- Remove sauce from heat and let cool for 5 minutes. Serve the sauce over the chicken and top with mint leaves.
Recipe Notes:
Per 3 oz serving
