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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Blueberries and chicken may seem like a strange combination, but prepare to be pleasantly surprised. I add a sprinkling of minced fresh basil as the finishing touch. Ingredients:
4 boneless skinless chicken breast halves (6 ounces each) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon butter |
1/2 cup blueberry preserves |
1/3 cup raspberry vinegar |
1/4 cup fresh or frozen blueberries |
3 tablespoons dijon mustard |
minced fresh basil or tarragon, optional |
Directions:
1. Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat for 6-8 minutes on each side or until a thermometer reads 170°. Remove and keep warm.
2. In the same skillet, combine the preserves, vinegar, blueberries and mustard, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until thickened. Serve with chicken. Sprinkle with basil if desired. Yield: 4 servings.
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