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Saturday, June 9, 2012

Berry-Dijon Chicken with a Kick ala ~DKBB~

Berry-Dijon Chicken with a Kick ala ~DKBB~
(original recipe by Susan Marshall in the June/July 2012 edition of Taste of Home magazine)

4 boneless chicken breast halves
1 Tbsp. butter
Salt & pepper
  • Melt butter in large skillet.
  • Salt and pepper the chicken breasts and cook over medium heat 6-8 minutes per side (or until meat thermometer reads 170° F).
  • Remove cooked chicken from skillet and and keep warm.
½ c. of fruit preserves (blueberry, blackberry, black raspberry, raspberry)
c. raspberry vinegar
½ c. fresh or frozen berries (blueberries, blackberries, raspberries)
3 Tbsp. honey Dijon mustard
Dash habanero sauce
  • Combine all ingredients, except berries, in small bowl and whisk together.
  • Add all ingredients, including berries, to skillet used for cooking chicken.
  • Bring to a boil; cook and stir until thickened.
  • Serve over chicken breasts; garnish with fresh basil if desired.

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