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Blueberry-Dijon Chicken

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. —Susan Marshall, Colorado Springs, Colorado
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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

  • Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat until a thermometer reads 165°, 6-8 minutes on each side. Remove and keep warm.
  • 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.
Nutrition Facts
1 chicken breast with 2 tablespoons sauce: 325 calories, 7g fat (3g saturated fat), 102mg cholesterol, 522mg sodium, 27g carbohydrate (25g sugars, 0 fiber), 34g protein.

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