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Blueberry-Dijon Chicken

 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 Spgs, Colorado
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.

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Blueberry-Dijon Chicken (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.