"This is one of my best recipes," reports Thomas Jewell Sr. of Avenel, New Jersey. "Blueberries are mixed with apricot jam and mustard to create a sweet tangy sauce for tender chicken," he says. —Thomas Jewell Sr., Avenel, New Jersey
Chicken with Blueberry Sauce
Chicken with Blueberry Sauce
Prep Time
10 min
Cook Time
35 min
Yield
4 servings
Ingredients
- 4 boneless skinless chicken breast halves (1 pound)
- 1 tablespoon vegetable oil
- 1/2 cup apricot preserves or spreadable fruit
- 3 tablespoons Dijon mustard
- 1/3 cup white wine vinegar
- 1/2 cup fresh or frozen blueberries
- Hot cooked rice, optional
Directions
- In a large skillet over medium heat, cook chicken in oil for about 4 minutes on each side or until lightly browned. Combine preserves and mustard; spoon over chicken. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear.
- With a slotted spoon, remove chicken and keep warm. Add vinegar to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until sauce is reduced by one-third, stirring occasionally. Stir in blueberries. Serve over chicken and rice if desired.
Nutrition Facts
1 each: 264 calories, 6g fat (1g saturated fat), 66mg cholesterol, 360mg sodium, 26g carbohydrate (0 sugars, 1g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit.
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