1-2 Tbsp Flying Olive Rosemary Extra Virgin Olive Oil or mild-medium Flying Olive Single Varietal of choice, divided
1-2 Tbsp Flying Olive Butter Extra Virgin Olive Oil or unsalted butter, divided
4 to 6 skinless, boneless chicken breasts (or 4-6 skinless chicken thighs)
1 teaspoon salt
2 medium shallots, thinly sliced (about 1/4 cup)
2 cups blueberries
1/3 cups Flying Olive Blueberry Balsamic Vinegar
2 Tbsp Flying Olive Maple Balsamic Vinegar
2-3 Tbsp honey or sweetener of choice
1 Tbsp coarsely chopped fresh rosemary
Preheat oven to 350°F. Heat 1 Tbsp of each EVOO in a large skillet. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and add to the pan when the oils are hot and bubbly.
Sear chicken over medium-high heat until golden brown, about 1-2 minutes per side or until a light crust forms. Remove to a baking dish and set aside.
If needed, add remaining olive oils to the skillet and, when hot, stir in shallots and cook until soft and lightly caramelized, about 4 minutes. Add blueberries and cook 1 minute. Stir in balsamic vinegars, honey, rosemary, remaining salt and pepper and simmer about 10 minutes, or until the blueberries have collapsed.
Pour the blueberry balsamic mixture over the chicken and put the baking dish in the top half of the oven for about 10-30 minutes (it depends on how large your chicken pieces are), until the chicken has cooked through to a temperature of 165°F.
Submitted by Barb L.