Blueberry Dijon Chicken

Blueberry Dijon Chicken

Five in 25

Serves 2

Five Ingredients

2 8 oz chicken breasts

¼ cup blueberry preserves

1 lb small, red or Yukon gold potatoes (in microwaveable bag)

1 handful fresh blueberries

2 T unsalted butter

From the Pantry

¼ cup red wine vinegar

1 T Dijon mustard

Olive oil

Preheat oven to 450 F. Drizzle some olive oil on a baking sheet and place in preheating oven.

Steam potatoes in microwave for 8-9 minutes or per package directions.

While potatoes cook, add 2 T olive oil to an oven-safe skillet over medium high heat. Season with salt and pepper and sear on the first side for 3-4 minutes or until golden brown. Flip over and place in the oven and cook to 165 F internally.

Once the potatoes are cooked, carefully remove from the bag and slice in half. Lay them cut-side down on the preheated baking sheet, season with salt and pepper and cook in oven for 14-16 minutes or until golden brown on the bottom.

Once the chicken is cooked, remove it from the skillet and return the skillet to medium heat. Deglaze the pan with the vinegar and add in the blueberries, blueberry preserves and Dijon. Season the sauce to taste with salt and pepper and reduce until slightly thickened and fresh blueberries are softened (about 3-4 minutes). Turn off the heat and add in 2 T cold butter and swirl into the skillet to emulsify into the sauce.

To serve, slice the chicken breasts into 4-5 pieces and plate up alongside the potatoes. Add additional seasoning if desired and drizzle the blueberry sauce over the chicken. Garnish with fresh herbs if desired (we love basil with this flavor profile) and serve immediately.