Chicken with Blueberry Sauce.
Sep. 13th, 2010 05:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
navygreenThis dish is simply amazing. The flavor is bright and bold, fruity that just pops! in your mouth. The chicken was so juicy and tender... literally, I had clear juices running down my fork and onto my hand! I just can't express how wonderful this is, and how much I absolutely adore it.
Chicken with Blueberry Sauce.
The two times I've made the chicken, I've paired it with Honey-Garlic Angel Hair and boiled carrots. It works well together, and we love stirring the leftover sauce into the pasta for an extra kick once the chicken is eaten. :-)
Chicken with Blueberry Sauce
** Now, the two times I've made this, I've not had apricot preserves in my pantry, so I just used up things I did have. The first time, I used the last bit of Golden Peach Jam from my Aunt Edith. This time, however, I used a fresh jar of my mom's Red Plum jelly... I think it was the best possible flavor combination!
In a large skillet over medium heat, cook chicken breasts in oil for about 4 minutes on each side or until lightly browned. Combine preserves and mustard in a small bowl; spoon over chicken. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear.
With a slotted spoon, remove chicken and keep warm (cover with foil on a plate). 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. Use the back of your spoon to gently smash the berries a bit, and stir the sauce some more. Ladle sauce and berries over chicken and serve.
Yield: 4 servings
In addition, the recipe for the Honey-Garlic Angel Hair pasta can be found in the comments HERE. It makes enough for 8 servings, so you might want to cut it in half for this dinner. Enjoy!
Chicken with Blueberry Sauce.
The two times I've made the chicken, I've paired it with Honey-Garlic Angel Hair and boiled carrots. It works well together, and we love stirring the leftover sauce into the pasta for an extra kick once the chicken is eaten. :-)
Chicken with Blueberry Sauce
- 4 boneless, skinless chicken breasts
- 1 Tbsp. vegetable oil
- 1/2 cup apricot preserves or fruit spread**
- 3 Tbsp. Dijon mustard
- 1/3 cup cider vinegar or white wine vinegar
- 1/2 cup fresh or frozen blueberries
** Now, the two times I've made this, I've not had apricot preserves in my pantry, so I just used up things I did have. The first time, I used the last bit of Golden Peach Jam from my Aunt Edith. This time, however, I used a fresh jar of my mom's Red Plum jelly... I think it was the best possible flavor combination!
In a large skillet over medium heat, cook chicken breasts in oil for about 4 minutes on each side or until lightly browned. Combine preserves and mustard in a small bowl; spoon over chicken. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear.
With a slotted spoon, remove chicken and keep warm (cover with foil on a plate). 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. Use the back of your spoon to gently smash the berries a bit, and stir the sauce some more. Ladle sauce and berries over chicken and serve.
Yield: 4 servings
In addition, the recipe for the Honey-Garlic Angel Hair pasta can be found in the comments HERE. It makes enough for 8 servings, so you might want to cut it in half for this dinner. Enjoy!
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Date: 2010-09-14 12:28 am (UTC)no subject
Date: 2010-09-14 12:54 am (UTC)no subject
Date: 2010-09-15 06:37 pm (UTC)That looks delicious,and I just might try that recipe here soon! Thanks for posting it!
Oh,and of course I cannot go without noticing the Longaberger hunter green Woven Traditions plate because the "plating" of the dish makes the presentation even better! ;)
I also have some Longaberger pottery but it's mostly in cornflower blue (solid and Woven Traditions)...I love it! ♥