Chicken Breasts with Blueberries
Here's a chicken dish with a difference—blueberries! The fruit is mixed with apricot jam and mustard for a tangy sauce.
4 boneless, skinless chicken breast halves (about 1 1/2 pounds total)
1 tablespoon canola or vegetable oil
1/2 cup apricot jam
3 tablespoons Dijon mustard
1/2 cup fresh or frozen unsweetened blueberries
1/3 cup white wine vinegar
Watercress sprigs (optional)
- Rinse chicken and pat dry.
- Heat oil in a wide frying pan over medium-high heat. Add chicken; cook, turning as needed, until browned on both sides, about 6 minutes.
- Meanwhile, in a small bowl, stir together jam and mustard. Spread jam mixture over tops of chicken pieces; sprinkle with blueberries. Reduce heat to medium-low, cover, and cook until meat in thickest part is no longer pink, about 15 minutes; cut to test. With a slotted spoon, lift chicken and blueberries to a platter. Keep warm.
- Add vinegar to pan, increase heat to high, and bring sauce to boil. Then boil, uncovered, stirring occasionally, until sauce is reduced by about a third, about 5 minutes. Pour sauce evenly over chicken; garnish with watercress sprigs, if desired.
Makes 4 servings.