This recipe popped up on my daily email from Allrecipes.com and looked tasty so I thought I would give it a whirl. Nice use of savory and sweet and blueberries season is just ending so I wanted to get this one in while I could still find good blueberries.
Chicken with Blueberry Sauce
4 chicken breasts (I would pound out butterfly if they are too thick)
1 tbspn olive oil
1/2 cup spreadable fruit (I used peach preserves)
3 Tbspn dijon mustard (I used my favorite Trader Joes Garlic Mustard Aoili)
1/4 cup apple cider vinegar
1/2 cup blueberries
1.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.
2.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.