Grilled Chicken Breast with Wild Blueberry Sauce Recipe
Grilled Chicken Breast with Wild Blueberry Sauce
Flavors of Quebec
Total time: 15 to 30 minutes

Prep. time: A few minutes
Cooking time: 20 minutes

Difficulty: Easy
Chef's Note

Even though we cook year-round, fall has a certain something that makes us want to spend a little more time in the kitchen, trying out new recipes. And since that context is perfectly suited to local produce, why not focus on a regional ingredient, the wild blueberry? You'd be wrong to think of it solely for desserts: blueberries add a sweet and sour note and beatiful blue hue to appetizers and main courses that  is mouthwatering!

For example, while everybody loves chicken, it's often the sauce that makes the dish. And with this wild blueberry-based blue sauce, the effect is guaranteed!

You may think it's not wild blueberry season, but you'd be wrong! Frozen wild blueberries are available year-round. They're just as flavorful and lose nothing of thier exceptional nutritional properties. 

For 4 servings

- 4 skinless chicken breasts
- 1 Tbsp. olive oil
- Salt & pepper to taste
- 1 small red onion, finely chopped
- 200 ml / 3/4 cup grape juice
- 4 tsp. cornstarch
- 300 g / 1-1/2 cup wild fresh Quebec blueberries (or frozen and defrosted)
- 2 tsp. cream
- A few drops of balsamic vinegar
- 1 pinch of sugar
- 4 celery stalks, steam cooked
  1. Brush the chicken breasts with oil and season to taste with salt and pepper.
  2. In a skillet, heat 1 tsp. oil over medium-high heat. Grill the chicken for 6-7 minutes on each side. Transfer the chicken to a plate and set aside.
  3. Add the remaining oil to the skillet and sauté the chopped onion. In a cup, combine the cornstarch with 3 Tbsp. grape juice. Add the mixture to the skillet with the remaining grape juice and the frozen blueberries. Combine well and bring to a boil.
  4. Remove from the heat and season to taste with the cream combined with a few drops of balsamic vinegar, the sugar and salt.


  1. Slice the chicken and arrange on plates.
  2. Spoon over some of the wild blueberry sauce.
  3. Serve with the steamed celery stalks. 
More recipe ideas

Photo & Collaboration: SPBQ - Quebec Blueberry Producers Association

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