All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Ingredients

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 ½ cup white vinegar

Nutrition Info

232.7 calories carbohydrate: 17.6 g cholesterol: 67.2 mg fat: 6.7 g fiber: 2.2 g protein: 24.9 g saturatedFat: 1.3 g servingSize: - sodium: 252.4 mg sugar: 12.5 g transFat: : - unsaturatedFat: : -

Stir mustard and marmalade together in a bowl.
Heat 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.
Pour 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.

4 servings

This recipe puts a new twist on sweet and sour chicken, and the ingredients can be easily adjusted to suit your taste.