This Gluten-Free Blueberry Saucepan Chicken recipe is sweet, savory and super yummy. It’s so good that I’m really not sure if those words accurately describe it – maybe there aren’t any words.
Guess you’ll have to give it a whirl and let me know what you think!
Enjoy!
Gluten Free Blueberry Sauce-Pan Chicken
Ingredients:
- 4 -6 boneless skinless chicken breast halves
- 1 tbs. olive oil
- 1/2 cup apricot preserves
- 3 tbs. Dijon mustard
- 1/3 cup white vinegar ( you can use white wine vinegar as well)
- 1/2 cup fresh or frozen blueberries
- Hot cooked whole-grain rice, optional
Directions:
- In a large skillet over medium heat, cook chicken in oil for about 4 minutes on each side or until lightly browned.
- Combine preserves and mustard; spoon over chicken. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear.
- Remove chicken and keep warm.
- Add vinegar to skillet and bring to a boil.
- Reduce heat then simmer, uncovered, for 3 minutes or until sauce is reduced by a little, stirring occasionally.
- Stir in blueberries and simmer for another 2-3 minutes and serve over hot rice if desired.
