Chicken With Blueberry Sauce Recipe

Ingredients

4 boneless skinless chicken breast halves (1 pound)1 tablespoon vegetable oil1/2 cup apricot preserves or spreadable fruit3 tablespoons Dijon mustard1/3 cup white wine vinegar1/2 cup fresh or frozen blueberriesHot cooked rice, optional

Preparation

In a large skillet over medium heat, cook chicken in oil for about 4 minutes on each side or until lightly browned. Combine preserves and mustard; spoon over chicken. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear.

With a slotted spoon, remove chicken and keep warm. Add vinegar to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until sauce is reduced by one-third, stirring occasionally. Stir in blueberries. Serve over chicken and rice if desired.