Lemon Chicken with Blueberry Sauce

I love the simplicity of this recipe.  Its easy and delicious.  The blueberry sauce came from the August edition of Canadian Living.  In the magazine they serve the sauce with a grilled chicken breast which I decided was a bit to plain as I was serving it to guests.  Also I love the combination of lemon and blueberries so it was a win, win.  Still simple but extra delicious! 

Chicken with Blueberry Sauce
Serves 6
Chicken:

8 organic chicken breasts
1/2 cup olive oil
1/2 cup fresh lemon juice 

Blueberry Sauce:

1 tablespoons olive oil
1/4 cup finely chopped red onion
3/4 cup fresh or frozen blueberries
3 tablespoons balsamic vinegar
2 tablespoons maple syrup 
1 to 2 teaspoons chopped fresh rosemary,  or use dried
1 teaspoon arrowroot starch or tapioca starch
1/2 tsp dry mustard

Place chicken breast in a bowl or baking dish and pour the olive oil and lemon juice over them.  Place in the fridge to marinade for 1 hour or longer.  

In a small saucepan, heat half of the oil over medium heat.  Add onion and cook, stirring, until softened, about 5 minutes.  Add blueberries, vinegar, maple syrup, rosemary, cornstarch and mustard; season with salt and pepper. Bring to a boil, reduce heat to medium-low and simmer until blueberries burst and sauce has thickened, 2 to 3 minutes.  

Meanwhile, preheat your barbecue and cook the chicken until no longer pink inside approximately 3 to 5 minutes per side at a medium high heat.  

Serve with blueberry sauce and vegetables.  I served with carrots and asparagus and potato salad.