Chicken With Blueberry Sauce
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breast halves
- 1 tablespoon vegetable oil
- 1⁄2 cup apricot preserves or 1/2 cup apricot fruit spread
- 3 tablespoons Dijon mustard
- 1⁄3 cup white wine vinegar or 1/3 cup cider vinegar
- 1⁄2 cup fresh blueberries or 1/2 cup frozen blueberries
- 2 cups hot cooked rice
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.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!