Directions:
- Stir mustard and marmalade together in a bowl.
- Heat olive oil in a skillet over medium heat; cook chicken until slightly browned but still pink inside, about 5 minutes per side. Spread mustard-marmalade mixture over chicken; add blueberries to the skillet. Cook, stirring often, until chicken is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Transfer chicken to a serving plate.
- Pour vinegar into blueberry mixture in skillet; season with salt and pepper. Cook and stir blueberry sauce over high heat until 1/3 reduced, 5 to 10 minutes. Pour sauce over chicken to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 409.11 Kcal (1713 kJ) | ||
| Calories from fat | 97.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.88g | 17% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 854.81mg | 36% | |
| Potassium | 749.17mg | 16% | |
| Total Carbs | 32.28g | 11% | |
| Sugars | 29.08g | 116% | |
| Dietary Fiber | 2.63g | 11% | |
| Protein | 47.5g | 95% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 26.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 101.83 Kcal (426 kJ) | ||
| Calories from fat | 24.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.71g | 17% | |
|---|---|---|---|
| Cholesterol | 34.66mg | 46% | |
| Sodium | 212.77mg | 36% | |
| Potassium | 186.47mg | 16% | |
| Total Carbs | 8.03g | 11% | |
| Sugars | 7.24g | 116% | |
| Dietary Fiber | 0.65g | 11% | |
| Protein | 11.82g | 95% | |
| Vitamin C | 0.4mg | 3% | |
| Calcium | 6.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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