This entree looks super fancy, but came together quickly. I served with quinoa risotto (recipe coming later in the week) and steamed green beans.
4 chicken breasts, boneless and skinless
1/2 cup all purpose flour
Salt and pepper, to taste
1 Tbsp olive oil
1 Tbsp butter
1 onion, finely diced
11 oz blueberries
1 cup Pinot noir
1 tsp marjoram
2 tsp honey
Preheat oven to 350*.
Place flour, salt, and pepper in a large bag. Add chicken breasts to flour and shake to coat. Shake off excess flour and set chicken breasts aside.
Heat a large sauté pan to medium high heat. Add olive oil and butter. Once oil is heated, add chicken to sauté pan and cook until browned (5 minutes.) Flip chicken breasts and brown other side. Remove chicken breasts from pan and place in oven safe baking dish. Finish cooking chicken in preheated oven, until chicken reaches internal temperature of 165*.
While chicken is baking, add diced onion to sauté pan that was used to brown chicken. Sauté onions until translucent.
Add wine to sauté pan and scrape bottom of the pan. Once wine has reached a low simmer, add blueberries, marjoram, and honey to pan. Cook over medium low heat to reduce sauce to desired thickness.
Top chicken with blueberry sauce and enjoy.