Title: Saut 82ed chicken with blueberry vinegar sauce
 Categories: Chicken
      Yield: 4 Servings
 
      1 lb Chicken cutlets
           -thinly sliced
           Salt and fresh ground pepper
      4 tb Butter
    1/4 c  Shallots; minced
  1 1/2 c  Blueberries
    1/2 c  Water
      3 tb Berry vinegar
 
  1. Season the chicken cutlets with salt and pepper. Heat 3
  tablespoons of the butter in a large nonreactive frying pan. Add the
  chicken and cook over medium heat, turning once, until golden brown
  and cooked t hrough, about 2 minutes per side. Remove to a plate,
  leaving the drippings in the pan.
  
  2. Melt the remaining 1 tablespoon of butter in the pan. Add the
  shallots and cook over medium heat, stirring, for 1 minute. Add the
  blueberries and 1/2 cup water. Boil over medium-high heat for 2
  minutes. Using the back of a spoon, mash about one-quarter of the
  blueberries into the sauce to thicken it.
  
  3. Stir in the vinegar and reduce the heat to medium-low. Return the
  chicken and any accumulated juices on the plate to the pan, simmer 1
  minute to heat through and serve.
  
  The 5 in 10 Chicken Breast Cookbook 5 Ingredients in 10 Minutes or
  Less by Melanie Barnard and Brooke Dojny ISBN 0-688-12689-8