In this simple pan-sauced chicken dish, our delicious White Mulberries add a pop of fruity sweetness that complements the tang of reduced balsamic vinegar.
Prep time: 0 min
Cook time: 25 min
Total time: 25 min
Makes 4 servings
Heat oil in large skillet over low heat, and cook shallot until tender, about 5 minutes. Push shallot to side of pan.
Season chicken breasts with salt and black pepper, and add to pan. Increase heat to medium-low, and cook for 6 minutes on each side, until golden and cooked through. Remove chicken from pan and keep warm.
Add mulberries, vinegar and thyme to same pan. Cook, stirring occasionally and lightly crushing mulberries, until vinegar reduces and sauce is slightly thickened, about 5 minutes. Spoon mulberry sauce over chicken before serving.