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. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.86 Kcal (1184 kJ) | ||
| Calories from fat | 65.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.25g | 11% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 495.84mg | 21% | |
| Potassium | 360.19mg | 8% | |
| Total Carbs | 32.87g | 11% | |
| Sugars | 29.84g | 119% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 23.13g | 46% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 14mg | 1% | |
| Amount Per 100 g | |||
| Calories | 136.99 Kcal (574 kJ) | ||
| Calories from fat | 31.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.51g | 11% | |
|---|---|---|---|
| Cholesterol | 32.4mg | 22% | |
| Sodium | 240.15mg | 21% | |
| Potassium | 174.45mg | 8% | |
| Total Carbs | 15.92g | 11% | |
| Sugars | 14.45g | 119% | |
| Dietary Fiber | 0.44g | 4% | |
| Protein | 11.2g | 46% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 6.8mg | 1% | |
* 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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