Ingredients
4 boneless skinless chicken breast halves (6 ounces each)1/4 teaspoon salt1/4 teaspoon pepper1 tablespoon butter1/2 cup blueberry preserves1/3 cup raspberry vinegar1/4 cup fresh or frozen blueberries3 tablespoons Dijon mustardOptional: Minced fresh basil or tarragon
Preparation
Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat until a thermometer reads 165°, 6-8 minutes on each side. Remove and keep warm.
In the same skillet, combine the preserves, vinegar, blueberries and mustard, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until thickened. Serve with chicken. Sprinkle with basil or tarragon if desired.
