Chicken With Blueberry Wine Sauce

Serves 2

4 Medium-large tomatillos
1 Tablespoon Private Selection Basil Olive oil
2 Perdue Split Chicken Breasts
1 Rib celery, diced
2 Teaspoons Private Selection Tarragon Vinegar
2 Teaspoons sugar (or powdered sugar substitute)
1/8 Teaspoon Private Selection ground cinnamon
1/8 Teaspoon Private Selection ground nutmeg
2 Tablespoons Covey Run Merlot
1 Cup fresh blueberries
Salt & Pepper, to taste
Fresh parsley springs, for garnish

As with any recipe, you can increase or decrease ingredients or cook time to suit your own tastes.

Remove papery outer skin from tomatillos (if they still have it) and grill or broil for about 10 minutes, turning occasionally, until brown and soft. Seal in a zip-top bag, let rest at room temperature for 10-15 minutes, then peel off most of the thin browned outer skin. It’s OK of some brown bits remain. Meanwhile prepare chicken: Remove skin and cut breast meat away from the bone. Cut breasts into two thinner cutlets so they’ll cook faster. Heat a large skillet over medium heat for 1 minute. Add the Basil Olive oil, swirl to coat, and sauté the chicken 1-2 minutes per side until it’s no longer pink. Remove to a plate and cover to keep warm. In a food processor or blender, add the roasted and peeled tomatillos, blueberries, celery, tarragon vinegar, sugar, cinnamon, nutmeg, and wine. Process until smooth. Pour sauce into the same skillet you cooked the chicken in and bring to a simmer. Taste and adjust the seasonings.
Pour sauce over the cooked chicken and serve. The Covey Run Merlot is a fantastic match with this dish!