CHICKEN BREASTS WITH BLUEBERRIES

2 tbsp EVO oil
2 chicken breasts (about 2 lb) cut in half, skinned
1/3c peach or apricot jam
3 tbsp Dijon mustard
1/3c frozen, blueberries
1/3c white wine vinegar

In a 10" frying pan over medium-high heat, heat EVO oil. Add chicken, and cook until brown, about 4 minutes, then turn chicken over. Meanwhile, mix jam and mustard, mashing pieces of fruit. Spread jam mixture over the breasts, and sprinkle with blueberries. Turn heat to medium-low and cook, covered, until breasts are no longer pink in center (cut to test), about 15 minutes. With a slotted spoon, lift chicken and blueberries to a platter, and keep warm. Add vinegar to pan, then scrape brown bits free. Boil on high heat until liquid, including juices drained from chicken platter, is reduced by 1/3 and thickened. Pour sauce over chicken.