BLUEBERRY CHICKEN

Blueberry Chicken image

This recipe puts a new twist on sweet and sour chicken, and the ingredients can be easily adjusted to suit your taste.

Provided by Shannon Kimmich Kenny

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoons Dijon mustard
2 tablespoons orange marmalade
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
2 cups frozen blueberries, thawed
salt and ground black pepper to taste
½ cup white vinegar

Steps:

Stir mustard and marmalade together in a bowl.
Heat olive oil in a skillet over medium heat; cook chicken until slightly browned but still pink inside, about 5 minutes per side. Spread mustard-marmalade mixture over chicken; add blueberries to the skillet. Cook, stirring often, until chicken is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Transfer chicken to a serving plate.
Pour vinegar into blueberry mixture in skillet; season with salt and pepper. Cook and stir blueberry sauce over high heat until 1/3 reduced, 5 to 10 minutes. Pour sauce over chicken to serve.

Nutrition Facts : Calories 232.7 calories, Carbohydrate 17.6 g, Cholesterol 67.2 mg, Fat 6.7 g, Fiber 2.2 g, Protein 24.9 g, SaturatedFat 1.3 g, Sodium 252.4 mg, Sugar 12.5 g