Chicken Breasts with Fruit Sauce

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4 (4-5 oz) boneless chicken breasts

3 Tbsp flour

1 tsp lemon pepper seasonings

3 Tbsp Flying Olive Butter Extra Virgin Olive Oil

1 (5 oz) package mixed dried fruit, roughly chopped if desired.  (I really like Amazin' Dried fruit as it has cherries, blueberries, and plums but any dried fruit will work)

3-4 large fresh sprigs of thyme

1 cup Flying Olive Black Currant Balsamic or 18 Yr. Traditional Balsamic vinegar

2-3 tsp honey, more to taste if desired


Place chicken breasts between 2 sheets of plastic wrap and pound to an even thickness.  Set aside. In a large zip lock bag, add the chicken, seal the bag, and turn the bag to season the chicken breasts evenly.

In a large skillet over medium heat, add 2 Tbsp of Flying Olive Butter EVOO.  When the oil begins to shimmer, add the chicken.  Cook about 3-4 minutes each side until the breasts brown.  Turn down the heat and simmer until an instant-read thermometer reads 165 degrees internally.  Remove and drain on paper towels.  Cover to keep warm.

Add the fruit and thyme to the skillet.  Stir in the Flying Olive Black Currant Balsamic Vinegar.  Reduce heat to medium and simmer for about 5-7 minutes or until the sauce is slightly thickened.  The sauce should coat the back of a spoon and will get thicker when it starts to cool.  Stir in the remaining 1 Tbsp of Flying Olive Butter EVOO.  Place the chicken on plates and spoon the fruit sauce over the chicken.  Serve.

Submitted by Barb L.