Chicken Breasts With Blueberries Recipe

Ingredients

2 tbsp margarine or butter

2 whole skinless, boneless chicken breasts (1 lb total)

1/3 cup low-sugar peach or apricot jam

3 tbsp dijon-style mustard

1/2 cup fresh blueberries

1/3 cup white-wine vinegar

Watercress or parsley sprigs

Preparation

In a 10 to 12 inch frying pan over medium-high heat, melt margarine. Add chicken; cook until brown, about 3 minutes, then turn chicken over. Meanwhile, mix jam and mustard, mashing pieces of fruit. Spread jam mixture over chicken after it’s turned; sprinkle with blueberries. Turn heat to medium-low and cook, covered, until breasts are no longer pink in center (cut to test), about 8 to 10 minutes. With a slotted spoon, lift chicken and blueberries onto a platter; keep warm. Add vinegar to pan; scrape browned bits free. Boil on high heat until liquid, including juices drained from chicken platter, is reduced by 1/3 and thickened. Pour sauce over the chicken; garnish with watercress or parsley.