Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh blackberries (or frozen if out of season)
- 1/2 cup bourbon
- 1/4 cup honey
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup chicken broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Fresh thyme leaves for garnish (optional)
Feel free to swap honey with maple syrup for an even deeper flavor, or use apple cider vinegar if balsamic isn’t on hand. The flexibility of this recipe is part of its charm, much like how my abuela would adapt her recipes based on what was available in our bustling household.
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and sear until golden brown, about 5 minutes per side. Remove from skillet and set aside.
- In the same skillet, reduce heat to medium and add minced garlic. Sauté until fragrant, about 1 minute.
- Pour in the bourbon, scraping up any browned bits from the bottom of the skillet. Allow it to simmer for about 2 minutes to reduce slightly.
- Add blackberries, honey, balsamic vinegar, and chicken broth. Stir until combined and bring to a gentle simmer.
- Return the chicken breasts to the skillet, cover, and cook for 15-20 minutes or until the chicken is cooked through and the sauce has thickened.
- Mix the cornstarch and water, then add to the skillet, stirring until the sauce reaches your desired consistency.
- Garnish with fresh thyme leaves before serving, if desired.
As you cook, remember to trust your senses, a lesson I learned from my abuela. The sauce should be rich and slightly sticky, clinging beautifully to the chicken. Adjust sweetness or acidity to your liking as it simmers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International