Chicken With Blueberry Sauce
Ingredients:
- 4 (4 ounce) boneless skinless chicken breast halves
- 1 tablespoon vegetable oil
- 1/2 cup apricot preserves or spreadable fruit (optional)
- 3 tablespoons Dijon mustard
- 1/3 cup white wine vinegar or cider vinegar
- 1/2 cup fresh or frozen blueberries
- Hot cooked rice
Directions:
In a large skillet over medium heat, cook chicken in oil for about 4 minutes on each side or until lightly browned. Combine preserves and mustard; spoon over chicken. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear.
With a slotted spoon, remove chicken and keep warm. Add vinegar to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until sauce is reduced by one-third, stirring occasionally. Stir in blueberries. Serve over chicken and rice if desired.
Makes 4 servings
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