Presented by: Paula Nemzek, KCTS 9 Cooks
Cook's Note: This dish looks fancy with the berries and a colorful vinaigrette sauce, but comes together quickly. Serve over cooked rice.
- 1 pound chicken tenders or boneless skinless chicken breasts, sliced
- 2 tablespoons canola oil
- 2/3 cup fruit preserves (Use a mix, such as apricot and raspberry)
- 3 tablespoons Dijon mustard
- 1/3 cup red wine vinegar
- 1 cup fresh or frozen blueberries
Heat oil in a large skillet over medium heat, about 350 degrees. Add chicken and cook for 4 to 5 minutes, until each side is lightly browned.
In a small bowl, combine preserves and Dijon. Drizzle over chicken, reduce heat, cover and simmer until chicken is cooked through, about 5 minutes longer.
Remove chicken and keep warm while you prepare the sauce. Add the vinegar to the skillet and bring to a boil. (You’ll need some ventilation; it’s pungent!) Reduce heat to a simmer and cook until sauce is slightly thickened, about 3 minutes. Stir occasionally. Add chicken back to pan, stir in blueberries to coat, and serve. Great over Foolproof Oven-Baked Rice.