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Chicken with Brie and Blackberry Sauce

Imagine soft and melty brie sandwiched between tender garlic and thyme seasoned chicken pieces then topped with a sweet tart drizzle of blackberry sauce. Add a bit of crunch of arugula and this recipe makes a summer dream come true. Thankfully, it's still low-carb and gluten free!
Course Appetizer, Main Course
Cuisine American, low-carb
Total Time 45 minutes
Servings 4
Author Annissa and Harper Slusher

Ingredients

  • 2 organic chicken breasts

For the rub

  • 1 Tablespoon organic grass-fed butter room temperature
  • ¼ teaspoon dried thyme or ½ teaspoon fresh thyme
  • 1 clove garlic crushed
  • sea salt to taste

For the sauce

  • ½ cup organic blackberries
  • ½ cup dry red wine
  • 1 Tablespoon organic grass-fed butter
  • 1 clove garlic crushed
  • 1 Tablespoon balsamic vinegar
  • 2 Tablespoons butter
  • ½ teaspoon fresh thyme or ¼ teaspoon dried thyme

For the presentation

  • 4 ounces brie cut into about 10 pieces.
  • arugula for serving optional
  • extra blackberries for garnish optional

Instructions

  1. Preheat oven to 300F.
  2. Line a baking sheet with parchment paper.
  3. Butterfly the chicken breasts. Place each breast between two pieces of plastic wrap and pound flat using a meat mallet.
  4. Cut each breast into about 9 pieces.
  5. For the rub, combine 1 tablespoon butter, 1 clove garlic and ¼ teaspoon dried thyme.
  6. Rub mixture into chicken pieces.
  7. Heat a skillet over medium-high heat.
  8. Melt butter in skillet. Heat until bubbles subside.
  9. Add chicken and brown on first side.
  10. Turn chicken pieces and salt lightly
  11. Continue cooking until second side is brown and chicken is cooked through. If it begins to get too brown without cooking through, decrease heat.
  12. Remove chicken from pan. Remove pan from heat, but do not wash. The browned bits will be used to flavor the sauce.
  13. Assemble the chicken and brie bites by placing one piece of brie between to chicken pieces. Secure with toothpicks and place assembled bites on prepared cookie sheet and place in oven.
  14. Bake at 300F for about 5 minutes or until brie is soft and melting.

While chicken is in the oven, prepare the sauce

  1. In a blender or food processor, combine wine and blackberries.
  2. Blend or process briefly to liquify. Strain mixture to remove seeds and set aside.
  3. Reheat skillet used for the chicken over low heat.
  4. Add 1 tablespoon butter to the pan and melt.
  5. Add 1 clove garlic to the pan and cook about 1 minute.
  6. Pour balsamic vinegar into the skillet and stir, scraping up browned bits. Continue heating until it reaches a syrupy consistency.
  7. Pour in blackberry-wine mixture. Bring heat to high.
  8. Continue heating, stirring occasionally until a syrupy consistency.
  9. Remove from heat and let cool about 3 minutes.
  10. Whisk in 2 tablespoons chilled butter.
  11. Whisk in thyme.
  12. Whisk sauce occasionally to prevent it from separating.

To assemble

  1. Remove toothpicks from the chicken pieces and place a piece or two of arugula between brie and the chicken if desired. Serve with additional arugula, blackberries and sauce.

Recipe Notes

Per serving:

Calories: 411

Fat (g): 21

Carbs (g): 3

Fiber (g):1

Protein (g): 46

Net carbs (g): 2