Blueberry Chicken recipe

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

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

Nutrition Info

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
servingSize: -
sodium: 252.4 mg
sugar: 12.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir mustard and marmalade together in a bowl.

  2. 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.

  3. 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.

Recipe Yield

4 servings

Recipe Note

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

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