Chicken with Blueberry Sauce Recipe

4.5 1 3
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Chicken with Blueberry Sauce Recipe

Read Reviews
4.5 1 3
Publisher Photo
"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
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.

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

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.
Originally published as Chicken with Blueberry Sauce in Quick Cooking July/August 2001, p50

Nutritional Facts

1 each: 264 calories, 6g fat (1g saturated fat), 66mg cholesterol, 360mg sodium, 26g carbohydrate (0 sugars, 1g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit.

  • 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
  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.
Originally published as Chicken with Blueberry Sauce in Quick Cooking July/August 2001, p50

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roodootwo User ID: 3540803 31208
Reviewed Jun. 25, 2013

"Have made this numerous times!!!! Excellent! Great for company or just for family."

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