This is a quick and easy chicken dish. Just pound out the chicken breasts, saute in a skillet with olive oil and finish with Wild Blueberry Balsamic Vinegar for an unforgettable chicken experience.


6 T medium intensity olive oil from The Tasteful Olive

2 onions

Sea salt and pepper

2 chicken breasts

1/4 C flour

1/2 C blueberry or sweet red wine

4 T Blueberry Balsamic Vinegar (from The Tasteful Olive)


Place 2 T of the olive oil into a skillet over high heat and let it get hot, but not to smoke point. Add the onions with a pinch of salt and pepper. Saute onions until soft and starting to turn brown, about 8 minutes (see next paragraph). Remove onions from skillet.

While the onions are cooking, flatten the chicken breasts with a skillet or mallet. Sprinkle with salt and pepper and then dredge them in flour. Shake off any excess flour and let the chicken rest.

Add the rest of the olive oil into the skillet and let it get hot. Cook chicken 3-4 minutes on both sides. Make sure chicken is cooked all the way through.

Add the blueberry or red wine and let it reduce down. Once it has started to thicken, add the onions and the balsamic vinegar. Sitr until sauce is warm.

Serve with the onions poured on top of the chicken. 

recipe by Chris Perrin