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  • Recipe

Chicken and Biscuits with Blueberry Jalapeño Sauce

Chicken and Biscuits with Blueberry Jalapeño Sauce

Ingredients

  • 1.5 c
    Monarch® Frozen Blueberries
  • 2 tbsp.
    Monarch® Granulated Sugar
  • 1 ea.
    Cross Valley Farms® Jalapeño, seeded and diced
  • 1 tbsp.
    Monarch® Lemon Juice
  • 1 ea.
    Chef's Line® All Natural* Gluten-Free Breaded Chicken Breast Fillet Raised Without Antibiotics
  • 1 ea.
    Chef's Line® Buttermilk Biscuit 3 oz.

Preparation

Feel free to adjust the sauce to your tastes, adding more or less sugar or jalapeño.

  1. Combine the blueberries, sugar, jalapeño and lemon juice in a small saucepan over medium heat.
  2. Cook, stirring requently. Allow sugar to dissolve and blueberries to soften. As the blueberries soften, gently mash them with the back of the spoon to release more juices.Cook until slightly reduced and thickened.
  3. Remove from heat and hold hot for service. 

Liz Howe - Region Culinary Manager

Serves 1

*No artificial ingredients. Minimally processed