Pat's Blueberry Chicken

4 boneless, skinless chicken breast halves (@ 1 1/2 lbs total)

1 T vegetable oil

1/2 cup apricot jam

3 T Dijon mustard

1/2 cup frozen unsweetened blueberries

1/3 cup white wine vinegar

(watercress sprigs)

Rinse chicken and pat dry. Heat oil in a wide frying pan over medium-high heat. Add chicken;cook, turning as needed, till browned on both sides (about 6 minutes).

In a small bowl, stir together jam and mustard. Spread jam mixture over tops of chicken pieces; sprinkle with blueberries.

Reduce heat to medium-low, cover and cook till meat in thickest part is no longer pink. Cut to test (about 15 minutes). With a slotted spoon, lift chicken and blueberries to a platter. Keep warm.

Add vinegar to pan, increase heat to high and bring sauce to a boil. Then boil, uncovered, stirring occasionally, till sauce is reduced by about a 1/3 (5-ish minutes). Pour sauce evenly over chicken; garnish with watercress sprigs. Makes 4 servings

340 calories - 30 g carbs.