Blackberry Chicken

Name: Blackberry Chicken
Ingredients: 2 tablespoons plus 1/2 cup fresh blackberries, divided; 1/2 cup reduced-sodium chicken broth, divided; 2 tablespoons brown sugar; 2 tablespoons white wine vinegar; 1 teaspoon olive oil; 2 garlic cloves, minced; 3/4 teaspoon paprika, divided; 1/4 teaspoon ground cumin; 6 boneless skinless chicken breast halves (5 ounces each); 4-1/2 teaspoons minced fresh thyme; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 teaspoons cornstarch

13 ingredients

4 steps

Ingredients

2 tablespoons plus 1/2 cup fresh blackberries, divided
1/2 cup reduced-sodium chicken broth, divided
2 tablespoons brown sugar
2 tablespoons white wine vinegar
1 teaspoon olive oil
2 garlic cloves, minced
3/4 teaspoon paprika, divided
1/4 teaspoon ground cumin
6 boneless skinless chicken breast halves (5 ounces each)
4-1/2 teaspoons minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons cornstarch

Directions

1

In a small bowl, mash 2 tablespoons berries. Add 1/4 cup broth, brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika and cumin.
2

Place chicken in an 11x7-in. baking dish coated with cooking spray; pour broth mixture over the top. Sprinkle with thyme, salt, pepper and remaining paprika.
3

Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°, basting occasionally with pan juices. Remove chicken and keep warm.
4

Skim fat from pan drippings. In a small saucepan, combine cornstarch and remaining broth until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken; sprinkle with remaining blackberries.