1 lb. chicken breasts, skinned and boned
1 tablespoon salad oil - or use spray oil
1/2 cup apricot jam
3 tablespoons Dijon mustard
1/2 cup frozen unsweetened blueberries
1/3 cup white wine vinegar
Heat oil in frying pan over medium high heat. Add the chicken and brown on both sides. In small bowl combine the jam and mustard, mix well. Spread the jam mixture over browned chicken in the pan and sprinkle the chicken with blueberries. Reduce the heat to medium low, cover and cook till the chicken is no longer pink in thickest part approx. 15 minutes. With a slotted spoon, take out the chicken and blueberries – keep warm. Add the vinegar to the pan, bring to a boil and cook, stirring occasionally until sauce thickens and is reduced by a third (about 5 min.) Pour sauce over chicken. Serve. Serves 4.