Blackberries -- Sauteed Chicken With Marionberry Sauce

Recipes on this page were developed or tested by Cece Sullivan of the Times food staff and were evaluated by staff members.

SAUTEED CHICKEN WITH MARIONBERRY SAUCE 4 servings; approximate preparation time 20 minutes

4 boneless and skinless chicken breast halves

1 teaspoon olive oil

1/4 teaspoon salt

Freshly ground black pepper to taste

1/3 cup minced onion

1 medium clove garlic, peeled and minced

1/2 cup chicken broth

1/2 cup whipping cream

2 tablespoons lemon juice

2 tablespoons fresh thyme leaves, or 1/2 teaspoon dried thyme, crushed

1 1/2 cups marionberries

1 tablespoon minced parsley

1. Remove the tendon from the tenderloin on the underside of each chicken breast. Heat half of the olive oil in a nonstick skillet set over medium heat. Saute 2 of the chicken breasts at a time for about 5 minutes on each side. Sprinkle with salt and pepper during the cooking time. Check the chicken for doneness; hold in a warm oven. Repeat with the remaining oil and chicken.

2. Remove the second batch of chicken from the pan. Put the onion and garlic into the hot pan and saute 1 minute. Add the chicken broth and cook at a low boil 2 minutes. Stir in the cream and cook 1 minute; add the lemon juice and thyme; continue cooking at a low boil until the sauce starts to thicken.

3. Stir in the marionberries and heat through. If the berries start to give off too much liquid remove with a slotted spoon and boil the liquid down to thicken. Adjust the seasonings if necessary. Spoon the sauce and berries over the chicken and garnish with a sprinkling of parsley.

Data per serving Calories 297 Protein 29g Fat 16g Carbohydrates 10g Sodium 310mg Saturated fat 8g Monounsaturated fat 5g Polyunsaturated fat 1g Cholesterol 115mg