Chicken Breasts With Blueberries

• 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

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

margarine, skinless, lowsugar, mustard, fresh blueberries, whitewine vinegar, parsley sprigs

Taken from www.epicurious.com/recipes/member/views/chicken-breasts-with-blueberries-50018062 (may not work)