Maple Glazed Chicken with Blackberry Balsamic Sauce
 
Prep time
Cook time
Total time
 
Enjoy the flavors of fall in this Maple Glazed Chicken with Blackberry Balsamic Sauce. Add a fresh touch of spring with crumbled goat cheese and lemon zest.
Author:
Recipe type: Main
Serves: 4 servings
Ingredients
  • For the chicken:
  • 4 chicken breasts, 4 oz. each
  • ¼ cup pure maple syrup
  • 4-5 tablespoons olive oil, divided
  • 3 tablespoons apple cider vinegar
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon fresh grated ginger
  • sprig of sage
  • salt and pepper
  • For the blackberry balsamic sauce:
  • 2 pints blackberries, divided
  • 3 tablespoons water
  • 3 tablespoons sherry cooking wine
  • 2 tablespoons pure maple syrup
  • 2 tablespoons balsamic vinegar
  • dash each of: cinnamon, ground cloves, allspice, salt, pepper, and garlic powder
  • sprig of sage (about 5-6 leaves attached)
  • Garnish:
  • chopped pistachios
  • crumbled goat cheese
  • lemon zest
Directions
  1. Prepare marinade for chicken. In a small bowl, whisk together maple syrup, 2 tablespoons olive oil, apple cider vinegar, cinnamon, nutmeg, and grated ginger. Set aside.
  2. Trim fat off chicken breasts and pound into an even layer. Place in a ziploc bag or bowl. Pour glaze over chicken. Add sprig of sage. Toss to coat chicken in marinade. Marinade for 4 hours to overnight in fridge. Remove from fridge 30 mins prior to cooking.
  3. When ready to prepare, begin cooking sauce. Add 1 pint blackberries, water, sherry cooking wine, pure maple syrup, balsamic vinegar, cinnamon, ground cloves, allspice, salt, pepper, and garlic powder. Whisk to combine. Add sprig of sage.
  4. In a small saucepan, heat sauce over medium heat until simmering. Reduce heat to medium low and cook for 10 mins until blackberries are softened, stirring occasionally. Mash blackberries and cook 5 mins more, stirring occasionally. Pour through a mesh strainer over a small bowl. Push with back of spatula to get all juice out of pulp. Discard pulp and seeds.
  5. Pour sauce back into saucepan and add remaining pint of blackberries. Return to simmering. Cook on low for an additional 5 minutes until sauce is desired consistency.*
  6. To cook chicken, remove from bag and place on a plate. Brush off any grated ginger so it won't burn while cooking.Generously season both sides of chicken with salt and pepper.
  7. Heat 2 tablespoons oil in skillet over medium heat. Once pan is hot enough that drop of water sizzles, swirl oil around pan and add chicken. Cook for 5-7 mins on each side, depending on the thickness of your chicken. Add remaining tablespoon of oil to pan right before flipping chicken.
  8. Once chicken is done cooking, remove from pan and let sit on cutting board for 5 mins before slicing.
  9. To serve, slice chicken into ¼" strips, drizzle with blackberry sauce, and top with crumbled goat cheese, chopped pistachios, and a pinch of lemon zest.
Notes
*Sauce thickens as it cools. To test thickness of sauce, coat spoon and blow to cool. Test consistency and seasoning. If sauce ends up too thick, add a bit of water.
Recipe by Breezy Bakes at https://www.breezybakes.com/maple-glazed-chicken-blackberry-balsamic-sauce/