Blueberry Basil Chicken
2 tablespoons butter
2 whole skinless chicken breasts
⅓ cup peach jam
3 tablespoons Dijon mustard
⅓ cup of blueberries, fresh or frozen
½ cup Blossom Vinegars Blueberry Basil Vinegar
Melt butter in medium frying pan; add chicken. Cook on medium-high until browned. Mix jam and mustard together and spread over chicken breasts. Sprinkle in blueberries. Turn heat to medium-low; cook covered until done, about 15 minutes.
Remove chicken and berries to platter and cover to keep warm. Add vinegar to pan and scrape browned bits free. Cook on high heat until sauce is reduced by one-third and slightly thickened. Pour over chicken. Serves 4.