See below ingredients and instructions of the recipe
1 lb Chicken cutlets
Salt and fresh ground pepper
4 tb Butter
1/4 c Shallots; minced
1 1/2 c Blueberries
1/2 c Water
3 tb Berry vinegar
1. Season the chicken cutlets with salt and pepper. Heat 3
tablespoons of the butter in a large nonreactive frying pan. Add the
chicken and cook over medium heat, turning once, until golden brown
and cooked t hrough, about 2 minutes per side. Remove to a plate,
leaving the drippings in the pan.
2. Melt the remaining 1 tablespoon of butter in the pan. Add the
shallots and cook over medium heat, stirring, for 1 minute. Add the
blueberries and 1/2 cup water. Boil over medium-high heat for 2
minutes. Using the back of a spoon, mash about one-quarter of the
blueberries into the sauce to thicken it.
3. Stir in the vinegar and reduce the heat to medium-low. Return the
chicken and any accumulated juices on the plate to the pan, simmer 1
minute to heat through and serve.
The 5 in 10 Chicken Breast Cookbook 5 Ingredients in 10 Minutes or
Less by Melanie Barnard and Brooke Dojny ISBN 0-688-12689-8