Chicken w/ Blueberry Sauce & Blue Cheese

SAUTEED CHICKEN 

with BLUEBERRY SAUCE & BLUE CHEESE

2 boneless, skinless chicken breasts halves
1 Tblsp olive oil
1/2 tsp kosher salt, divided
1/4 tsp black pepper
1 Tblsp shallots, minced
1/4 cup dry Maderia or sherry
3/4 cup fresh or frozen blueberries
1/4 cup low-sodium chicken broth
1 Tblsp balsamic vinegar
1 tsp brown sugar
1/4 tsp red pepper flakes (optional)
2 tsp crumbled blue cheese

• Pound each piece of chicken between plastic wrap to a thickness of 1/2 inch using a meat mallet. After pounding, cut each chicken breast into 2 pieces. 
• Heat 2 tsp oil in a saute pan over medium-high heat. Season chicken with salt and pepper. Saute chicken on both sides until cooked through, 6 minutes. Transfer chicken to a plate; tent with foil.
• Saute shallots in pan with 1 tsp oil over high heat, 1 minute. Deglaze the pan with Madeira, cooking until liquid is nearly evaporated.
• Add blueberries; simmer until berries start to burst, about 2 minutes. Add broth, vinegar, brown sugar, pepper flakes, and remaining 1/4 tsp salt.
• Crush blueberries with a potato masher; simmer 2 minutes.
• Place 2 chicken pieces on each plate. Top servings with blueberry sauce; garnish with blue cheese.

recipe directly from Cuisine Lite Spring 2013 magazine

Melon Gazpacho with Frizzled Prosciutto

MELON GAZPACHO 

with FRIZZLED PROSCIUTTO

5 cups cubed peeled cantaloupe
4 cups ripe peaches, chopped
1/2 cup water
2 tblsp shallots, minced
2 tblsp fresh lemon juice
1 tblsp sherry vinegar
3/8 tsp kosher salt
2 tsp olive oil
4 oz thinly sliced prosciutto, cut into ribbons
4 tsp fresh mint, chopped
1/4 tsp freshly ground black pepper

• Place first 7 ingredients into a blender and process until smooth. (in batches if necessary)
• Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add prosciutto; cook until crisp. Drain on paper towel.
• In large sauce pan over medium heat, pour in melon mixture and cook until heated through (about 10 minutes).
• Pour soup into bowl or bread bowls and top with prosciutto, mint and pepper.

Can anyone see me in the picture? I spy!