Chicken With Blueberry Sauce

  1. 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.
  2. 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.

chicken, vegetable oil, apricot preserves, mustard, white wine vinegar, fresh blueberries, rice

Taken from www.food.com/recipe/chicken-with-blueberry-sauce-327314 (may not work)

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