s BLUEBERRY-DIJON CHICKEN ****
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s BLUEBERRY-DIJON CHICKEN ****
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Ingredients
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Instructions *** 3-7-21 very good, cut raspberry balsamic in half *** 5-7-20 very good, easy, we had raspberry balsamic vinegar which was a little too strong though.... *** 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 Total Time Prep/Total Time: 30 min. Makes 4 servings 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 Minced fresh basil or tarragon, optional Buy Ingredients Powered by Chicory 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 if desired. Nutrition Facts 1 chicken breast with 2 tablespoons sauce: 325 calories, 7g fat (3g saturated fat), 102mg cholesterol, 522mg sodium, 27g carbohydrate (25g sugars, 0 fiber), 34g protein. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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