Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp neutral oil
  • 1 cup fresh mulberries
  • 1/4 cup maple syrup
  • 2 tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves

Instructions:

  1. Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper. Note: Wet chicken steams instead of searing.
  2. Heat oil in a 12 inch skillet over medium high heat until shimmering. Add chicken and sear for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
  3. Remove chicken to a plate to rest. Note: This prevents overcooking during the glazing phase.
  4. Lower heat to medium in the same pan. Add minced garlic and sauté for 30 seconds until fragrant but not brown.
  5. Stir in fresh mulberries, maple syrup, balsamic vinegar, and thyme.
  6. Use a spatula to lightly crush some of the berries. Simmer for 3-5 minutes until the liquid reduces into a thick, velvety syrup.
  7. Return the chicken to the pan.
  8. Spoon the glaze over the meat for 1 minute until the surface is lacquered and shiny.