CHICKEN BREAST WITH BLUEBERRIES

2 TBSP. MARGARINE 3 TBSP. DIJON MUSTARD

2 WHOLE CHICKEN BREAST, 1/3 C BLUEBERRIES

CUT IN HALF, SKINNED 1/3 C WHITE WINE VINEGAR

1/3 CUP PEACH JAM PARSLEY SPRIGS

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 mix with mustard.

Spread mixture over meaty side of breast; sprinkle with

blueberries. Lower heat and cook, covered, until breast 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.

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