Blueberry Chicken

• 2 chicken breasts boneless skinless wholes, 1 LB total
• 1 tablespoon vegetable oil canola, safflower, grapeseed
• 1/3 cup apricot jam
• 3 tablespoons dijon mustard
• 1/2 cup blueberries frozen, unsweetened
• white wine vinegar

1. Rinse chicken and pat dry. Heat oil in a 10- to 12-inch frying pan over medium-high heat. Add chicken and cook until browned on both sides - approximately 6 minutes total.
2. In a small bowl, combine apricot jam and mustard. Spread jam mixture over the browned chicken breasts and sprinkle with frozen blueberries.
3. Reduce heat to medium-low, cover the pan and simmer until the thickest part of the meat is no longer pink - approximately 15 minutes.
4. With a slotted spoon, remove chicken and blueberries to a platter and keep warm.
5. Add vinegar to the pan, increase heat and bring the mixture to a boil. Cook, stirring occasionally, until the sauce has thickened and reduced by 1/3 - approximately 5 minutes.
6. Pour sauce over chicken and blueberries. Garnish with watercress or arugula.

chicken breasts, vegetable oil, apricot jam, dijon mustard, blueberries frozen, white wine vinegar

Taken from www.yummly.com/recipe/Blueberry-Chicken-1650133 (may not work)