Saturday, August 29, 2015

Blueberry Chicken


  • Servings: 4
  • 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
  • 1/2 cup vinegar


    Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins

  • stir mustard and marmalade together in a bowl.
  • 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.
  • 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.

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