Add 1 teaspoon butter to a nonstick skillet. Heat on medium-high until melted.
Season chicken with salt and pepper. Add to skillet and cook 3-5 minutes on each side or until done.
Remove chicken from pan and put on a plate. Top cutlets with shredded cheese and loosely tent with foil to keep warm.
Reduce heat to low.
In a small bowl, whisk together apple juice, vinegar, and mustard. Add to skillet and simmer for 1 minute.
Add blueberries and tarragon (or thyme) to pan and simmer for 2 minutes.
Add remaining butter and stir to combine.
Top chicken with blueberry sauce and serve.
Recipe Notes
Use half the amount of dried herbs in place of fresh.
Make your own cutlets by thinly slicing or pounding boneless skinless chicken breasts.
Fontina is a semi-soft cheese with a buttery, nutty flavor.
Use Provolone, Gouda, Gruyere or a shredded Italian cheese blend as a substitute for Fontina, or skip the cheese all together and save a point!
Serving size: 1 chicken cutlet + 2 tablespoons blueberry sauceClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.4*SmartPoints (Green plan)3*SmartPoints (Blue plan)3*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Nutrition Facts
Low-Carb Chicken Cutlets with Fontina and Fresh Blueberry Sauce
Amount Per Serving (1 cutlet + 2 tablespoons blueberry sauce)
Calories 180Calories from Fat 63
% Daily Value*
Fat 7g11%
Carbohydrates 7g2%
Fiber 1g4%
Protein 22g44%
* Percent Daily Values are based on a 2000 calorie diet.