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Chicken with Blueberry Sauce

 Chicken with Blueberry Sauce
"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. —Thomas Jewell Sr., Avenel, New Jersey
4 ServingsPrep: 10 min. Cook: 35 min.


  • 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


  • 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. Yield: 4 servings.
Nutritional Facts: One serving (prepared with 100% apricot fruit spread; calculated without rice) equals 264 calories, 6 g fat (1 g saturated fat), 66 mg cholesterol, 360 mg sodium, 26 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit.

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Chicken with Blueberry Sauce (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.