Blueberry Balsamic Glazed Rosemary Chicken
2 tablespoons Unflavored Extra Virgin Olive Oil, divided
2 tablespoons butter or Butter Flavor Olive Oil, divided
4 to 6 skinless, boneless chicken breasts (or 2 pounds chicken legs and thighs)
1 teaspoon salt
2 shallots, thinly sliced (about 1/4 cup)
1 ½ cups blueberries
1 cup Blueberry Balsamic Vinegar
1 tablespoon chopped rosemary
Preheat oven to 350°F. Heat 1 tablespoon each oil and butter in a large skillet. Season chicken with half of the salt and pepper, and add to the pan when the oil/butter is hot. Sear chicken over medium-high heat until golden brown, about 1-2 minute per side or until a light crust forms. Remove to a baking dish and place on the center rack in the oven.
Add remaining olive oil and butter to the skillet and stir in shallots. Cook until soft and lightly caramelized, about 4 minutes. Add blueberries and cook 1 minute. Stir in vinegar, rosemary, and remaining salt and pepper. Simmer about 10 minutes or until the blueberries have collapsed.
Pour the blueberry balsamic mixture over chicken and continue baking for about 5-10 minutes or until the chicken has cooked through to a temperature of 165°F.