Chicken Breasts with Blueberries

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  • 4 boneless skinless chicken breasts
  • 1 -2 Tablespoon canola oil
  • 1⁄2 cup sugar-free apricot or peach jam
  • 3 Tablespoons Dijon or stone-ground mustard
  • 1⁄2 cup blueberries
  • 1⁄3 cup white wine vinegar


  1. Heat oil over medium-high heat. Add chicken and cook about 6 minutes, until browned on both sides.
  2. While chicken is cooking, stir together jam and mustard in a small bowl.
  3. Spread jam mixture over the tops of the chicken pieces and sprinkle with blueberries.
  4. Reduce heat to medium-low, cover and cook about 15 minutes, or until juices run clear from chicken.
  5. Remove chicken and blueberries to plate with a slotted spoon.
  6. Add vinegar to the pan, increase heat to high, and bring sauce to a boil.
  7. Boil uncovered, stirring occasionally, until sauce is reduced by about 1/3 (about 5 minutes).
  8. Pour sauce evenly over chicken and enjoy!