Rosemary Chicken Chelsea with Blueberries - KCBD NewsChannel 11 Lubbock

2 boneless, skinless chicken breasts
white pepper to taste
2 tablespoons finely chopped rosemary kept separate
2 tablespoons of butter or cooking spray
1 cup of blueberries
1/2 cup chicken stock, white wine, or water
Salt to taste

Chop rosemary and set it aside. Completely cover the chicken breasts with white pepper, salt, and then cover them with 1 tablespoon of chopped rosemary. Melt the butter in a heavy skillet over medium heat and add the chicken. Cook for six minutes on each side or until firm when pressed. The chicken breasts should be golden brown. When the chicken is done remove them to serving dishes and add salt, white pepper, blueberries, and rosemary to the skillet on high heat. Stir the stock in order to dissolve all the brown bits in the bottom of the skillet. When the sauce thickens, salt to taste and cover the chicken breasts. The blueberries will have imparted some of their color to the sauce and most of them will still be whole. Serve at once.

To contact Gulf Coast Blueberries, call 337-462-2394 and talk with Thomas and  Ramona Avant.

We serve this dish with Jasmine rice tossed with toasted pecans and chopped tomatoes, cucumbers, and onions.