Chicken with Blueberry Sauce Recipe

By dette

"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

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

Details

Servings 4
Preparation time 10mins
Cooking time 45mins

Preparation

Step 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.
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.

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.