Sometimes a blog post doesn’t need to be long… and this one certainly won’t be! I thought I would share with you a recipe that ended up being last night’s dinner and because it was so tasty, I wanted to pass it along. I love the blueberries in this dish, as it enhances the chicken and transforms it into a pretty summer meal. There are 6 simple ingredients and it only takes about 30 minutes to put this together. Serve with roasted veggies and a salad and you’re done!
5-6 chicken breasts – cut into 2 or 3 sections
1 Tbsp. butter
1/2 blueberry jam or jelly
1/3 cup of red wine vinegar
3 Tbsp. Dijon mustard
1/2 cup fresh or frozen blueberries
Directions: Season the chicken breasts with seasoning (I like to use Lemon Pepper seasoning). Melt the butter in a large skillet and cook the chicken breasts for about 15-20 minutes (internal temp should be around 170). Remove from skillet and keep warm. Add the blueberry jam, red wine vinegar, and Dijon mustard to the skillet and stir together. Bring to a boil and stir until slightly thickened. Add blueberries and cook for a couple extra minutes. I like to return the chicken breasts to the pan but you can also serve the sauce separately if you prefer.
Roasted veggies and a salad are the perfect accompaniment to this meal. Enjoy!