Chicken and Sausage with Blackberry Reduction

Name: Chicken and Sausage with Blackberry Reduction
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 255 grams package frozen artichokes, thawed; 1 Tbsp balsamic vinegar; 283 grams package frozen blackberries; 2 chicken sausages; 4 servings Kosher salt and freshly ground black pepper; 4 teaspoons extra-virgin olive oil; 1 shallot, finely chopped; 4 boneless skinless chicken breasts; 2 mediums zucchini, cut into ribbons

Chicken and Sausage with Blackberry Reduction might be a good recipe to expand your main course recipe box. This recipe serves 4. This recipe covers 26% of your daily requirements of vitamins and minerals. One serving contains 334 calories, 35g of protein, and 14g of fat. A mixture of chicken breasts, balsamic vinegar, blackberries, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

Watch how to make this recipe.

Heat 2 teaspoons olive oil in a medium skillet.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Sprinkle the chicken breasts with salt and pepper and cook them through, 3 to 4 minutes per side. Set aside and keep warm. In the same skillet, cook the chicken sausage, turning frequently, until they are cooked through, 10 to 12 minutes. Set aside and keep warm.

Ingredients you will need

Chicken Breast

Chicken Sausage

Salt And Pepper

Equipment you will use

Frying Pan

Add the shallots to the skillet and cook until softened.

Ingredients you will need

Shallot

Equipment you will use

Frying Pan

Add the berries and cook until they are thawed and have released all their juices. Strain out the seeds and shallots and return the juice to the skillet.

Ingredients you will need

Shallot

Berries

Juice

Seeds

Equipment you will use

Frying Pan

Add the balsamic vinegar and reduce the liquid until it has thickened to the consistency of syrup, about 5 minutes. Set aside and keep warm.

Ingredients you will need

Balsamic Vinegar

Syrup

Drain the artichokes and pat them dry. In a clean skillet, add 1 tablespoon olive oil over high heat.

Ingredients you will need

Artichoke

Olive Oil

Equipment you will use

Frying Pan

Add the artichokes and cook until they are browned and crispy, 3 to 4 minutes per side.

Ingredients you will need

Artichoke

Drain on paper towels.

Equipment you will use

Paper Towels

Wipe out the skillet, put it on medium heat, and add the remaining 2 teaspoons olive oil. Toss in the zucchini strips and season them with salt and pepper. Toss gently and cook them until they are just warmed through and slightly softened, about 2 minutes.

Ingredients you will need

Salt And Pepper

Olive Oil

Zucchini

Equipment you will use

Frying Pan

To assemble the dish: Put a puddle of the blackberry sauce on one side of the plate.

Ingredients you will need

Blackberries

Sauce

Place a chicken breast on top of it. Slice the sausages and put the slices from half a sausage on top of the chicken breast. Make a nice pile of the zucchini and top that with the crispy artichoke hearts.

Ingredients you will need

Artichoke Hearts