A delightful chicken dish featuring a tangy blueberry glaze, perfect for a quick and flavorful meal.
Heat the olive oil in a skillet over medium-high heat.
Ensure the oil is hot before adding the chicken to achieve a nice sear.
Add the chicken breasts to the skillet and cook until browned on both sides, about 6 minutes.
Avoid overcrowding the skillet to ensure even cooking.
In a small bowl, mix the Dijon mustard and balsamic vinegar.
Whisk the ingredients thoroughly to combine them evenly.
Spread the mustard mixture over the chicken and sprinkle with blueberries.
Distribute the blueberries evenly for consistent flavor.
Reduce the heat to medium-low, cover, and cook until the chicken is fully cooked, about 15 minutes.
Check the chicken's internal temperature to ensure it reaches 165°F (74°C).
Remove the chicken and blueberries to a plate using a slotted spoon.
Let the chicken rest for a few minutes before serving to retain its juices.
Increase the heat to high and reduce the remaining sauce in the skillet until thickened, about 5 minutes.
Stir the sauce occasionally to prevent burning.
Pour the reduced sauce over the chicken and serve.
Garnish with fresh herbs like parsley for added color and flavor.
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