Chicken Breasts With Blueberries

• 4 boneless skinless chicken breasts
• 1 -2 tablespoon canola oil
• 1/2 cup apricot jam
• 3 tablespoons Dijon mustard
• 1/2 cup unsweetened frozen blueberries
• 1/3 cup white wine vinegar

1. Heat oil over medium-high heat. Add chicken and cook about 6 minutes, until browned on both sides.
2. While chicken is cooking, stir together jam and mustard in a small bowl.
3. Spread jam mixture over the tops of the chicken pieces and sprinkle with blueberries.
4. Reduce heat to medium-low, cover and cook about 15 minutes, or until juices run clear from chicken.
5. Remove chicken and blueberries to plate with a slotted spoon.
6. Add vinegar to the pan, increase heat to high, and bring sauce to a boil.
7. Boil uncovered, stirring occasionally, until sauce is reduced by about 1/3 (about 5 minutes).
8. Pour sauce evenly over chicken and enjoy!

chicken breasts, canola oil, apricot jam, mustard, blueberries, white wine vinegar

Taken from www.food.com/recipe/chicken-breasts-with-blueberries-399382 (may not work)