Chicken Breasts with Blueberries
Source of Recipe
The Best of Sunset Lowfat Cookbook
Recipe Introduction
This recipe may look strange, but it's really delicious. The whole family loved it. I served it with Texmati rice and broccoli/carrots/edamame.
List of Ingredients
1 1/2 pounds boneless skinless chicken breast halves -- (4 breast halves), seasoned with salt and pepper
1 Tablespoon canola oil
1/2 cup apricot all-fruit spread
3 Tablespoons Dijon mustard
1/2 cup blueberries -- (can use frozen, no need to thaw)
1/3 cup white wine vinegarRecipe
Rinse chicken and pat dry. Heat oil in a wide frying pan over medium high heat.
Add chicken and 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 the thickest part is no longer pink (about 15 minutes).
With a slotted spoon, lift chicken and blueberries to a platter and keep warm (I left the blueberries in the pan).
Add vinegar to pan, increase heat to med-high, and bring sauce to a boil. Boil uncovered, stirring occasionally, until sauce is reduced by about a third (about 5 minutes). Pour sauce evenly over chicken.
NOTES : per serving: 340 cal (17% from fat, 36% carb, 47 % protein), 6 g fat, 30 g carb, 40 g protein, 1 g fiber
Source:
"posted by valchemist at Cooking Light BB"
|
|
member logon
