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Blueberry Chicken Recipe

Recipe by: Shannon Kimmich Kenny

"This recipe puts a new twist on sweet and sour chicken, and the ingredients can be easily adjusted to suit your taste."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook25 m
  • Ready In35 m
  • 1Stir mustard and marmalade together in a bowl.
  • 2Heat 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.
  • 3Pour 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.
Ingredients
  • 4 servings
  • 233 cals
  • 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 white vinegar
Nutrition

Amount per serving ( 5 total)

  • Calories:
    233
    12%
  • Fat:
    6.7
    10%
  • Carbs:
    17.6
    6%
  • Protein:
    24.9
    50%
  • Cholesterol:
    67
    22%

Based on a 2,000 calorie diet

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