Berry Balsamic Chicken or Fish

I have to admit right up front that this is a recipe that I created when I was pregnant. I wanted to eat fruit all day long and drink balsamic vinegar right out of the bottle. Strange cravings aside, this recipe still gets my mouth watering. For a strained version of this sauce, try Ashley’s Berry Balsamic Drizzle for salads or fish, but in this case, I like to leave the berries in the sauce. Choose your own adventure:

Blackberry Balsamic Chicken or Fish

Buttermilk Breaded Chicken
Soak chicken tenders in buttermilk overnight. Coat in flour and fry in oil until browned on both sides. Bake in 400 degree oven for 20 minutes.

Almond Crusted Tilapia:
Grind about 1/3 C almonds in a food processor until very fine. Combine with plain bread crumbs and salt and cracked pepper.
Dip fish in beaten eggs, then in crumb mixture. Fry in oil.

Blackberry Balsamic Sauce:
1/4 c sugar *Boil on medium heat until it forms a simple syrup
1/4 c water
1/2 bag frozen *Add Berries and heat through
or 6 oz fresh blackberries