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Grilled Chicken Breasts with Blueberry-Dijon Sauce

Fast.

Easy.

DELICIOUS!!!

Ingredients

  • 4 boneless skinless chicken breast halves (about 6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter*
  • 1/2 cup blueberry preserves
  • 1/3 cup raspberry vinegar
  • 1/4 cup fresh or frozen blueberries
  • 3 tablespoons Dijon mustard
  • Minced fresh basil or tarragon, optional   ****I used fresh basil…I wouldn’t leave it out!!

Directions

  • Sprinkle chicken with salt and pepper. Grill for 7 minutes per side or in a large skillet, cook chicken in butter* over medium heat for 6-8 minutes on each side or until a thermometer reads 170°. Remove and keep warm.
  • In sauce pan or the same skillet, combine the preserves, vinegar, blueberries and mustard, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until thickened. Serve with chicken. Sprinkle with basil if desired. Yield: 4 servings.
Originally published as Blueberry-Dijon Chicken in Taste of Home June/July 2012, p54