4 (4 ounce) boneless skinless chicken breast halves
1 tablespoon vegetable oil
1/2 cup apricot preserves or spreadable fruit (optional)
3 tablespoons Dijon mustard
1/3 cup white wine vinegar or cider vinegar
1/2 cup fresh or frozen blueberries
Hot cooked rice
In a large skillet over medium heat, cook chicken in oil for about 4 minutes on each side or until lightly browned. Combine preserves and mustard; spoon over chicken. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear.
With a slotted spoon, remove chicken and keep warm. Add vinegar to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until sauce is reduced by one-third, stirring occasionally. Stir in blueberries. Serve over chicken and rice if desired.