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Ingredients
| chicken breasts: 4 breasts |
| canola oil - for salads, woks and light frying: 2 Tbl |
| apricot jam: 1/2 cup |
| Dijon mustard: 3 Tbl |
| unsweetened frozen blueberries (unthawed): 1/2 cup |
| white wine vinegar: 1/3 cup |
Chicken Breasts With Blueberries
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- Heat oil over medium-high heat. Add chicken and cook about 6 minutes, until browned on both sides.
- While chicken is cooking, stir together jam and mustard in a small bowl.
- Spread jam mixture over the tops of the chicken pieces and sprinkle with blueberries.
- Reduce heat to medium-low, cover and cook about 15 minutes, or until juices run clear from chicken.
- Remove chicken and blueberries to plate with a slotted spoon.
- Add vinegar to the pan, increase heat to high, and bring sauce to a boil.
- Boil uncovered, stirring occasionally, until sauce is reduced by about 1/3 (about 5 minutes).
- Pour sauce evenly over chicken and enjoy!