Chicken with Fresh Mixed Berry Sauce

Chicken with Fresh Mixed Berry Sauce

adapted from Rachael Ray in Season

You can use any combination of berries or just one kind depending on what you have on hand. Frozen berries may be used as well, just make sure there is no sugar added and watch the water content.

Makes 2 servings                                                1 WW Blue point / serving

1/2 cup fresh berries (blueberries, raspberries, blackberries)

2 tsp. sugar substitute

1 Tbsp. water

1/8 tsp. Kosher salt

2 boneless skinless chicken breasts

2 Tbsp. Tastealotta White Balsamic Raspberry or traditional balsamic vinegar

Cooking spray

1/2 medium onion, chopped

1/2  jalapeno pepper chopped

1 small clove garlic, minced

1. In a bowl, toss the chicken with the vinegar and let marinade for at least 10 minutes.
2. Preheat the oven to 425F.
3. In a small saucepan, bring the berries, sugar substitute, water and salt to a boil, stirring often and mashing some of the berries, until a sauce forms, about 3-4 minutes. Remove from heat.
4. In a skillet coated with cooking spray, cook the onion, garlic and jalapeno until the the vegetables soften, about 3-4 minutes. Transfer the mixture to a small bowl.
5. Remove the chicken from the marinade. Season with salt and pepper.
6. Coat the same skillet with additional cooking spray and cook the chicken about 2 minutes per side or until browned.
7. Place the skillet in the oven and cook until cooked through, about 20 minutes.
8. Divide the onion mixture and chicken between plates and top with the berry sauce.

Enjoy!