Shallots, rosemary and farmstand-fresh blackberries turn ordinary chicken and potatoes into a showstopper of a meal.
1 lb small potatoes (white, red or a combination), scrubbed and halved
4 6-oz boneless, skinless chicken breasts
1/2 tsp each sea salt and fresh ground black pepper
2 tbsp olive oil
1/3 cup chopped shallots
1 tsp chopped fresh rosemary
1 cup blackberries
1/2 cup 100% pomegranate (TRY: Lakewood Organic Pure Pomegranate Juice)
2 scallions, white and light green parts only, thinly sliced
Fill a large pot with 1 inch of water and fit with a steamer basket. Place potatoes in steamer basket and bring water to a boil. Cover and cook until potatoes are tender, 10 to 15 minutes.
Meanwhile, season chicken on both sides with salt and pepper. In a large skillet or sauté pan (not nonstick), heat oil on medium. Add chicken and cook for 6 minutes per side or until cooked through, cooking in batches if necessary. Transfer chicken to serving plates and let rest for 5 minutes. Meanwhile, place same skillet on medium-high heat. Add shallots and rosemary and cook, stirring occasionally, until shallots are tender, about 1 minute. Stir in blackberries and pomegranate juice, deglazing pan by scraping up any browned bits from bottom of skillet with a heatproof spoon or spatula. Cook until liquid is reduced to a thin layer, 1 to 2 minutes. Remove from heat. Top chicken with berry mixture and arrange potatoes alongside, dividing evenly. Sprinkle potatoes with scallions and serve.