Print Options

 
 
 
 Print
Blueberry-Dijon Chicken Recipe

Blueberry-Dijon Chicken Recipe

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 Spgs, Colorado
TOTAL TIME: Prep/Total Time: 30 min. YIELD: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

  • 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.

Nutritional Facts

1 chicken breast with 2 tablespoons sauce equals 331 calories, 7 g fat (3 g saturated fat), 102 mg cholesterol, 520 mg sodium, 31 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 starch, 1/2 fat.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.