Here's a chicken dish with a difference--blueberries! The fruit is mixed with apricot jam and mustard for a tangy sauce. Because this recipe uses frozen berries, you can make this entree all year round.

Chicken Breasts with Blueberries

4 boneless, skinless chicken breast halves (about 1 1/2 pounds total)

1 tablespoon canola or vegetable oil

1/2 cup apricot jam

3 tablespoons Dijon mustard

1/2 cup frozen unsweetened blueberries

1/3 cup white wine vinegar

Watercress sprigs (optional)

1. Rinse chicken and pat dry.
2. Heat oil in a wide frying pan over medium-high heat. Add chicken; cook, turning as needed, until browned on both sides, about 6 minutes.
3. Meanwhile, 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 until meat in thickest part is no longer pink, about 15 minutes; cut to test. With a slotted spoon, lift chicken and blueberries to a platter. Keep warm.
4. Add vinegar to pan, increase heat to high, and bring sauce to boil. Then boil, uncovered, stirring occasionally, until sauce is reduced by about a third, about 5 minutes. Pour sauce evenly over chicken; garnish with watercress sprigs, if desired.

Makes 4 servings.