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Chicken with Blueberry Sauce Recipe

"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
TOTAL TIME: Prep: 10 min. Cook: 35 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.