Blueberry Chicken and Rice
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 4-ounce chicken breasts, pounded to ½-inch thickness
  • 1 Tablespoon olive oil
  • 1 cup blueberries
  • ½ cup sweet white wine (I used Moscato)
  • ¼ teaspoon cinnamon
  • Salt and pepper to taste.
  • 2 cups cooked rice
Instructions
  1. Place blueberries, wine and cinnamon into a small saucepan. Bring to boil, whisking constantly. Reduce heat and cook uncovered to reduce sauce to one-third the volume. Whisk occasionally to distribute heat and keep berries from sticking.
  2. While sauce cooks, prepare chicken.
  3. Season chicken with salt and pepper. Heat oil in a medium skillet and brown chicken on both sides. Cook until internal temperature reaches 160 and juices run clear.
  4. Serve chicken over rice and top with blueberry sauce.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/blueberry-chicken-and-rice-weekdaysupper-choosedreams/