Chicken with Blueberry Sauce |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is one of my best recipes, reports Thomas Jewell Sr. of Avenel, New Jersey. Blueberries are mixed with apricot jam and mustard to create a sweet tangy sauce for tender chicken, he says. Ingredients:
4 boneless skinless chicken breast halves (1 pound) |
1 tablespoon vegetable oil |
1/2 cup apricot preserves or spreadable fruit |
3 tablespoons dijon mustard |
1/3 cup white wine vinegar |
1/2 cup fresh or frozen blueberries |
hot cooked rice, optional |
Directions:
1. 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.
2. 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.
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