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Chicken Breasts With Blueberries
Chicken with a tangy blueberry apricot mustard sauce! Makes an easy weeknight meal.
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boneless skinless chicken breasts
cup apricot jam
unsweetened frozen blueberries
white wine vinegar
Heat oil over medium-high heat. Add chicken and cook about 6 minutes, until browned on both sides.
While chicken is cooking, stir together jam and mustard in a small bowl.
Spread jam mixture over the tops of the chicken pieces and sprinkle with blueberries.
Reduce heat to medium-low, cover and cook about 15 minutes, or until juices run clear from chicken.
Remove chicken and blueberries to plate with a slotted spoon.
Add vinegar to the pan, increase heat to high, and bring sauce to a boil.
Boil uncovered, stirring occasionally, until sauce is reduced by about 1/3 (about 5 minutes).
Pour sauce evenly over chicken and enjoy!
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