Blueberries and chicken may seem like a strange combination, but prepare to be pleasantly surprised. I add a sprinkling of minced fresh basil as the finishing touch. —Susan Marshall, Colorado Springs, Colorado
Ingredients
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 1/2 cup blueberry preserves
- 1/3 cup raspberry vinegar
- 1/4 cup fresh or frozen blueberries
- 3 tablespoons Dijon mustard
- Optional: Minced fresh basil or tarragon
Directions
- Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat until a thermometer reads 165°, 6-8 minutes on each side. Remove and keep warm.
- In the same skillet, combine the preserves, vinegar, blueberries and mustard, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until thickened. Serve with chicken. Sprinkle with basil or tarragon if desired.
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