Lemon Blueberry
Chicken Skillet

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 4 boneless, skinless chicken breast halves (1 to 1 1/4 pounds)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup chopped onion
• 1 cup slivered yellow bell pepper
• 1 cup cubed zucchini
• 1 cup Ocean Spray® Craisins® Blueberry Juice Infused Dried Cranberries
• 3/4 cup chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 2 teaspoons cornstarch
• 1 teaspoon grated lemon zest
• 1/2 teaspoon dry mustard

Directions

• Heat butter and oil over medium heat in large skillet. Season chicken with salt and black pepper; cook, turning once, for 3 to 4 minutes or until well-browned. Cover; cook for 8 to 10 minutes longer or until internal temperature of chicken is 165ºF. Remove from skillet; cover to keep warm.
  
  Add onion to skillet; cook for 3 to 4 minutes or until soft. Add bell pepper and zucchini; cook for 2 minutes longer. Stir in sweetened dried cranberries.
  
  Whisk together remaining ingredients in small bowl. Pour into skillet. Bring to a boil, stirring frequently. Return chicken to skillet; cover. Cook for 1 minute or until thoroughly heated. Serve vegetables over chicken.
• Makes 4 servings

Nutritional Facts

Per Serving — Calories: 285.5, Carbs 20.8g, Sodium 507.2mg