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Chicken with Wild Berry Balsamic Reduction

Ingredients (Serves 2–3)

For the chicken:

  • 2 large chicken breasts, halved horizontally
  • Salt & pepper
  • Garlic powder
  • 1/2 cup flour
  • 1 tbsp olive oil
  • 1 tbsp butter

For the wild berry reduction:

  • 3 tbsp BamJam Wild Berry jam
  • 1/3 cup balsamic vinegar
  • 1/2 cup chicken broth
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • 1 tbsp butter

For the sides:

  • 1 lb baby potatoes
  • 1 bunch asparagus, trimmed
  • Olive oil
  • Salt & pepper
  • Optional: fresh thyme or parsley for garnish
Time: 45 Minutes
Ingredients
  • See body text.
Steps
  1. Preheat the oven to 425°F. Bring a pot of salted water to a boil and cook baby potatoes until fork tender, about 12–15 minutes. Drain, let cool slightly, then gently smash or halve them.
  2. Spread potatoes and asparagus on the same sheet pan. Drizzle with olive oil and season with salt and pepper. Roast for 20–25 minutes, flipping halfway, until the potatoes are crispy and the asparagus is tender and lightly charred.
  3. Meanwhile, season chicken with salt, pepper, and garlic powder, then lightly dredge in flour.
  4. Heat olive oil and butter in a skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
  5. In the same skillet, lower heat to medium and add garlic. Cook for 30 seconds, then stir in balsamic vinegar, chicken broth, Dijon, and Wild Berry BamJam. Simmer for 4–5 minutes until glossy and reduced. Whisk in butter.
  6. Slice the chicken and spoon the wild berry reduction over top. Serve alongside the crispy potatoes and roasted asparagus. Finish with fresh thyme or parsley if desired.