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Chicken with Blueberry Sauce

By: Thomas Jewell Sr.

"'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."

Rate/Review | Read Reviews (31)

Prep Time:
10 Min

Cook Time:
35 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

4 (4 ounce) boneless skinless chicken breast halves
1 tablespoon vegetable oil
1/2 cup apricot preserves or spreadable fruit (optional)
3 tablespoons Dijon mustard
1/3 cup white wine vinegar or cider vinegar
1/2 cup fresh or frozen blueberries
Hot cooked rice

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.

Footnotes

Nutritional Analysis: One serving (prepared with 100% apricot fruit spread; calculated without rice) equals 264 calories, 6 g fat (1 g saturated fat), 66 mg cholesterol, 360 mg sodium, 26 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit.