Chicken and Blackberry Sauce with New Potatoes

We, in the Pacific Northwest, LOVE our blackberries:
(serves 4)

1 lb. white/gold new potatoes, scrubbed and halved
4 6 oz. boneless, skinless chicken breasts (or 6 boneless, skinless thighs*)
1/2 t. each fine sea salt and freshly ground pepper
2 T. EVOO
1/3 cup chopped shallots
1 t. chopped fresh rosemary
1 cup fresh blackberries
1/2 cup 100% blueberry-pomegranate* juice
2 scallions, white and light green parts, thinly sliced

Fill a large pot with 1" water and fit with a steamer basket. Add potatoes to basket and bring water to a boil. Cover and cook until potatoes are tender, 10-15 mins, depending on size of potatoes. Meanwhile, season chicken with S&P. In a large skillet or saute pan (not non-stick), heat oil on medium. Working in
batches if necessary, add chicken to skillet and cook for 6 mins. per side, until cooked through. Transfer chicken to serving plate, and tent loosely with foil to keep warm. Heat the same skillet on medium-high. Add shallots and rosemary and saute, stirring occasionally, until shallots are tender, about 1 min. Stir in blackberries and pomegranate juice, deglazing the pan by scraping up any browned bits from bottom with a heat-proof spoon or spatula. Cook until liquid is reduced to a thin layer, 1-2 mins. Remove from heat. Top chicken with blackberry sauce and serve with potatoes. Sprinkle potatoes with scallions, dividing evenly. Sounds yumola to me!!

Realize today that "Happiness is Your Right".

Have fun!!!

Love,

MM