Chicken with Blueberry Sauce

By sunitagt

Nutritional Analysis: 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.

Ingredients

• 4 (4 ounce) boneless skinless chicken breast halves
• 1 tablespoon vegetable oil
• 1/2 cup apricot preserves or spreadable fruit (optional)
• 3 tablespoons Dijon mustard
• 1/3 cup white wine vinegar or cider vinegar
• 1/2 cup fresh or frozen blueberries

Details

Servings 4
Adapted from allrecipes.com

Preparation

Step 1

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.