2 tbsp. butter
2 whole chicken breasts, skinned if desired
1/3 c. peach or apricot jam
3 tbsp. Dijon mustard
1/3 c. frozen unsweetened blueberries
1/3 c. white wine vinegar
Parsley sprigs

In a large frying pan over medium heat, melt butter. Add chicken, meat side down, cook until brown, about 3 minutes, then turn chicken over.

Mix jam and mustard, mashing pieces of fruit. Spread jam mixture over meaty side of breasts; sprinkle with blueberries. Turn heat to medium low and cook, covered, about 15 minutes.

With slotted spoon, lift chicken and blueberries onto platter; keep warm. Add vinegar to pan. Boil on high until liquid is reduced by 1/3 and thickened. Pour sauce over chicken. Garnish with parsley. Serves 4.