Step 1

Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat until a thermometer reads 165°, 6-8 minutes on each side. Remove and keep warm.

Step 2

In the same skillet, combine the preserves, vinegar, blueberries and mustard, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until thickened. Serve with chicken. Sprinkle with basil or tarragon if desired.