Reviewed: Aug. 28, 2011

I thought this was okay, but my husband didn't like it. I'm disappointed because I had thought it sounded special and a good way to use up some blueberries. I didn't have apricot preserves, so I used a delicious blueberry/raspberry jam. And I didn't have white wine vinegar, but I did have a open bottle of white wine, so I used that for the sauce. It certainly was easy, but I don't think I'll make it again.

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Reviewer:

mamabetz

Reviewed: Jul. 13, 2008

Hmm, I thought this was pretty good, and the blueberry sauce was delicious... If you use grey mustard instead of yellow, remember that it's pretty strong and add quite a bit less mustard. We didn't have any problem with the quantity of sauce, but I used more chicken (cooking for 4 hungry people :) and served it over some Thai red rice. I wouldn't recommend serving this to someone who doesn't have adventuresome tastes; It's a bit "spécial," but very tasty! Thanks! I also used fresh basil for the marinade, but didn't notice the flavor when it was done.

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Reviewer:

Colinb

Reviewed: Mar. 24, 2008

This is amazing - my roommates wanted me to give it six stars!!! I did have some sauce leftover, so I decided to try it on salmon for lunch tomorrow :)

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Reviewer:

korynp

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Beginning

Reviewed: Dec. 26, 2007

I really liked this dish, but i thought that there was too much black pepper. It seemed to disguise the rest of the spices. We had so much of the blueberry sauce left over, so i would recommend cutting it in half. The ingredients and flavors work very well with each other and we really enjoyed this recipe!

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