Blueberry Reduction for Grilled Chicken Tenderloins

Ingredients (serves 4)

• 1 lb. boneless chicken tenderloins
• 1 tbsp. olive oil
• 1 tbsp. butter
• 1 tsp. minced garlic
• ½ tsp. onion powder
• ½ cup balsamic vinegar
• 1 cup fresh blueberries
• 1 cup water
• ¼ tsp. salt
• Dashes of salt and black pepper to taste
• 1 tbsp. fresh chopped basil

Directions

1. In a large mixing bowl, add the chicken tenderloins.  Drizzle with the olive oil and toss to coat.  Sprinkle a pinch each of salt and pepper.  Set aside.  
2. Over medium heat, melt the butter.  Add garlic and sauté for 30 seconds.
3. Add blueberries to the pan and cook for 3 minutes stirring constantly and gently mashing.
4. Add vinegar.  Bring to a boil, and cook for about 5 minutes or until the vinegar is nearly gone.  Stir constantly.
5. Add water, onion powder, and salt and pepper to the pan and return to a boil.
6. Add the basil and reduce heat to simmer for 5 minutes.
7. Begin preheating the grill to medium high heat (gas) or 450 degrees F.
8. Remove from heat and allow the blueberry reduction to cool.
9. Place the chicken over direct heat.  Grill until it turns from a pink color to white along edges (about 5 minutes).  Flip and grill another 4-5 minutes until internal temperature is 165 degrees F.  Remove from heat.  Cover and let the chicken rest until the blueberry reduction is finished.
10. Immediately move on to puree the sauce until smooth.  Strain the sauce of solids and return the sauce to the pan.  
11. Divide the chicken into four equal portions and drizzle with the blueberry reduction sauce.  Garnish with additional whole blueberries if desired.

NOTE:

Nutrition analysis based on the use of unsalted butter and chicken tenderloins with sodium solution added.