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)

⅓ 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.