Blueberry Chicken

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

Step: 1

Stir mustard and marmalade together in a bowl.

Step: 2

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.

Step: 3

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.

Per Serving: 233 calories; protein 24.9g; carbohydrates 17.6g; fat 6.7g; cholesterol 67.2mg; sodium 252.4mg.

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