Blueberry jalapeño sauce on chicken and biscuits offers a delicious blend of savory and sweet flavors with a hint of spiciness. How to cook this wonderful dish:
Ingredients for Chicken and Biscuits: 4 skinless, boneless chicken breasts Salt and pepper to taste Two tablespoons olive oil 1 cup all-purpose flour 1 tsp paprika 1/2 tsp garlic powder 1/2 tsp onion powder
1/4 teaspoon cayenne (optional for heat) 1 cup buttermilk 8 biscuits, homemade or store-bought For the Blueberry Jalapeño Sauce: 1 cup frozen or fresh blueberries 1 seeded, coarsely chopped jalapeño pepper 1/4 cup honey 2 tbsp balsamic tbsp soy sauce 1/2 tsp ground ginger Salt and pepper to taste
Instructions: For Chicken and Biscuits: Heat the oven to 375°F (190°C). Sprinkle salt and pepper on both sides of chicken breasts. Mix all-purpose flour, paprika, garlic powder, onion powder, and cayenne pepper in a small dish.
Put buttermilk in another shallow dish. First dip each chicken breast in buttermilk, then dredge it in seasoned flour, shaking off excess. In a large skillet, heat olive oil on medium-high. Cook the coated chicken breasts in the skillet for 4-5 minutes per side until golden brown.
Place the skillet in the preheated oven and bake for 15-20 minutes until the chicken is cooked through and 165°F (75°C). Bake biscuits according to package instructions or make them while the chicken bakes. To prepare the Blueberry Jalapeño Sauce, mix blueberries, sliced jalapeño pepper, honey, balsamic vinegar, soy sauce, and ground ginger in a small pot.
After simmering over medium heat, decrease the heat to low and simmer for 8–10 minutes, stirring regularly, until the blueberries burst and the sauce thickens. Salt and pepper the sauce to taste.
Savor the flavorful blueberry jalapeño sauce over your chicken and biscuits! This dish is distinctive and unforgettable for any event due to its ideal blend of salty, sweet, and spicy elements.
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