Chicken With Apple-Blueberry Compote

Main Dishes, <21g carb, <401 cal, Kidney-Friendly,

Per Serving Chicken With Apple-Blueberry Compote
Makes: 4
Serving Size: 3 oz. chicken, 3/4 cup fruit
Calories	220
Fat	9	g
Saturated Fat	1.7	g
Carbohydrate	18	g
Fiber	2	g
Sugars	12	g
Cholesterol	50	mg
Sodium	120	mg
Potassium	275	mg
Protein	18	g
Phosphorus	145	mg
Exchanges: Fruit 1, Lean Meat 3, Fat 0.5

Ingredients

Apple-Blueberry Compote
2	tsp.	nonhydrogenated buttery spread, such as Smart Balance
1/2	med.	red onion, thinly sliced
2	med.	Granny Smith or Gala apples, peeled, cored, quartered, and thinly sliced
2	tsp.	cornstarch
1	tsp.	sugar
1/8	tsp.	kosher salt
1/8	tsp.	freshly ground black pepper
2/3	cup	water
1	cup	fresh blueberries, divided
2	tsp.	fresh lemon juice
Chicken
12	oz.	boneless, skinless chicken breasts

1 1/2	tsp.	salt-free all-purpose seasoning, (such as Mrs. Dash)
1 1/2	Tbsp.	olive oil

In a large skillet, heat the buttery spread over medium heat. Add the red onion and sauté for 3 minutes, until the onion begins to soften. Add the apples and sauté for 5 to 6 minutes, until they are soft.
In a small prep bowl, combine the cornstarch, sugar, salt, and black pepper. Add the water and mix until smooth.
Add the cornstarch mixture and 1/2 cup of the blueberries to the apple-onion mixture. Cook just until thickened, about 5 minutes.
Remove the skillet from the heat and fold in the rest of the blueberries and the lemon juice. Pour the fruit mixture into a serving bowl, cover, and keep warm. Wipe the skillet clean.
Sprinkle both sides of the chicken breasts with the salt-free seasoning. Heat the oil in the skillet over medium-high heat. Add the chicken breasts and sear on both sides for 5 to 6 minutes per side. Lower the heat, cover, and simmer on low heat for 5 minutes until the chicken is completely cooked through. Serve the seared chicken with the warm apple-blueberry compote.