2 tablespoons extra virgin olive oil, divided
2 tablespoons unsalted butter, divided
4 skinless, boneless chicken breasts
1 teaspoon salt
1 small white onion thinly sliced
2 cups blueberries, rinsed and stems removed
1/2 cup balsamic vinegar
1/3 cup real maple syrup
1 tablespoon chopped rosemary
1 tablespoon oregano
Preheat oven to 350 degrees. Heat 1 tablespoon of the olive oil and butter in a large, heavy skillet. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the chicken to the pan after butter has melted and is hot and bubbly. Sear the chicken breasts over medium-high heat until lightly browned. Remove from the pan and place in a baking dish, set aside.
Add remaining olive oil and butter to the skillet. Add onions and cook until soft and lightly caramelized, 3-4 minutes. Add blueberries and cook 1 minute. Stir in vinegar, maple syrup, rosemary, oregano and remaining salt and pepper. Simmer about 10 minutes, until blueberries have softened. Pour the blueberry balsamic mixture over chicken and put baking dish in the oven for about 20 minutes. Chicken should no longer be pink in the middle and reach an internal temperature of 165 degrees.
Recipe Credit: Pure Grace Farms