Recipe

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• 4 boneless skinless chicken breasts
• 1 -2 tbsp canola oil
• 1/2 cup apricot jam
• 3 tbsp 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!