4 tbsp. lemon juice, divided
4 boneless chicken breasts
2 tsp. dry mustard
2 tbsp. honey
2 c. blueberries
3 tbsp. vegetable oil, divided
1 c. finely chopped onion
2 tbsp. Dijon mustard
4 to 6 tbsp. white wine
1/4 tsp. cinnamon

Prepare Chicken:

Place washed chicken breast into Ziploc bag with 2 tablespoons of lemon juice, 2 teaspoons dry mustard, and 1 tablespoon vegetable oil. Place in refrigerator to marinate for two to four hours.

When marinating is done, grill chicken over white-hot coals or juices the highest heat of your broiler. Do not overcook; remove from grill while still tender. Chicken is done when juices no longer running pink.

Sauce:

Meanwhile, sauté finely chopped onion in two tablespoons vegetable oil until translucent. Stir in Dijon mustard, white wine, blueberries, remaining lemon juice, 2 tablespoons of honey and cinnamon. Simmer over low heat until blueberries have softened and become tender.

Slice grilled chicken diagonally and arrange on serving plate drizzled with blueberry mustard sauce.