Chicken Cutlets with Fontina and Blueberry Sauce

By Heritage330

Ingredients

• 1 tablespoon butter, divided
• 3/4 pound chicken cutlets (about 4 cutlets)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup (2 ounces shredded) fontina cheese
• 2 tablespoons apple juice
• 1 tablespoon rice wine vinegar
• 1/2 teaspoon dijon mustard
• 1 cup fresh blueberries
• 1 1/2 teaspoons mince fresh thyme

Preparation

Step 1

1. Melat 1 reaspoon butter in a large non-stick skillet over medium high heat. Sprinkle chicken with salt and pepper. Add chicken to pan. Cook 3 minutes of each side on until done. Remove chicken to a serving platter and sprinkle with cheese. Keep warm.

2. Combine apple juice, vinegar, and mustard in a small bowl; stir well with a whisk. Add apple juice to the pan mixture; simmer 1 minute. Add blueberries and thyme; simmer 2 minutes. Stir in remaining 2 teaspoons butter. Spoon blueberry sauce over chicken.

Cal 199; fat 8.2 grams