You wait all year for this style that’s a blend of rich malt flavors and hints of hop bitterness.
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This is a quick and easy one pot dinner recipe that puts a tangy and sweet Blueberry Dijon sauce on top of chicken cutlets. Take home a package of chicken breasts, then slice through the middle of the chicken to make cutlets. These will cook quickly and evenly to speed up this recipe. Once we cook the cutlets, we use the same pan to make a quick blueberry Dijon sauce that is really delicious! It’s a great way to add some fresh fruit into your dinner menu. Did you make any tweaks to the sauce? Let us know in the comments below!
Season the chicken on all sides with salt and pepper to your taste. Heat a large skillet to medium heat and add the butter. Once the butter is melted, place the cutlets into the skillet and cook for 4 minutes per side, until the chicken reaches 165ºF. Once done cooking, remove from skillet, wrap in aluminum foil to keep warm and let rest.
Add the blueberry jam, blueberries, vinegar and mustard to the skillet that you removed the chicken from. Stir to combine and scrape up any bits of chicken into the sauce. Increase heat to medium high and bring the mixture to a boil, then reduce heat to a simmer. Once the sauce is thickened to your liking, remove from heat.
Serve chicken cutlets over wild rice and spoon blueberry Dijon sauce over top of the chicken. Enjoy!