2 tablespoons Margarine
2 Whole chicken breasts, cut in half, skinned
1/3 c Mariani Wild Blueberries
1/3 c Peach jam
3 tablespoons Dijon mustard
1/3 c White wine vinegar
Melt margarine in large frying pan over medium-high heat. Add chicken, cook until browned, about 3 minutes, then turn and brown other side.
Combine jam with mustard. Spread mixture over meaty side of breasts, sprinkle with blueberries. Lower heat and cook, covered, until breasts are no longer pink in center, about 15 minutes. Lift chicken and blueberries with slotted spoon onto a platter, keep warm. Add vinegar to pan, scrape browned bits free. Boil on high heat until liquid has thickend and reduced by 1/3. Pour sauce over chicken, garnish with parsley sprigs.
Makes 4 servings.