Ingredients
2 tablespoon Margarine
2 Whole chicken breasts, cut in half, skinned
1/3 c Mariani Wild Blueberries
1/3 c Peach jam |
3 tblsp Dijon mustard
1/3 c White wine vinegar
Parsley sprigs |
Directions
Melt margarine in large frying pan over medium high heat. Add chicken, cook until brown, about 3 minutes, then turn and brown other side.
Meanwhile, mash fruit in jam and combine with mustard. Spread mixture over meaty side of breast, sprinkle with blueberries. Lower heat and cook, covered, until breasts are no longer pink, 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 is reduced 1/3 and thickened. Pour sauce over chicken, garnish with parsley sprigs.
Makes 4 servings.
