Chicken with Blackberry Sauce

Again, I hit the WW new cookbook for this one. I needed:

60z container of blackberries

2 tablespoons of sugar

2 tablespoons of red wine vinegar

1 teaspoon dijon mustard

salt

pepper

chicken

thyme

In a small sauce pan, combine the blackberries (reserve a few for presentation at the end), vinegar and sugar. Bring to a boil then reduce to a simmer until the berries are soft, about 5 minutes:

Place a sieve over a small bowl and pour the sauce in. Using the back of a spoon, press the fruit so the juice flows through the sieve but the pulp and seeds remain in the strainer. Throw out seeds and pulp and whisk in the mustard and a dash of salt and pepper. Set aside.

Season chicken with salt and thyme:

Place in a hot frying pan with about a tablespoon of olive oil and cook about 4 minutes either side until the outside is golden brown and inside is no longer pink. Move to a plate and keep warm.

Toss the bowl of sauce in the frying pan to scrape up any brown bits and then pour over the chicken, garnish with black berries and serve. In this case, I served it with brown rice and green beens. Yummy! I like this one a lot and it will now be a go-to sauce. I may try it with different fruit as it's in season: citrus, raspberries, blueberries... you name it. It's a good base to play with for 1 point per serving (4 points total with it serving 4 people). Very delicious, filling dinner for just a few points.