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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe puts a new twist on sweet and sour chicken, and the ingredients can be easily adjusted to suit your taste. Ingredients:
2 tablespoons dijon mustard |
2 tablespoons orange marmalade |
1 tablespoon olive oil |
4 skinless, boneless chicken breast halves |
2 cups frozen blueberries, thawed |
salt and ground black pepper to taste |
1/2 cup white vinegar |
Directions:
1. Stir mustard and marmalade together in a bowl.
2. 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.
3. 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.
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