Place the baking rack on the second highest rung in the oven and Preheat oven to 350.

In a large stainless steel skillet over medium high heat, heat 1 Tbs Olive oil with 1 Tbs unsalted sweet cream butter until melted together and glistening.

Season the chicken breasts on both sides with a sprinkle of salt and pepper (about half of what you have) then sear in the hot olive oil/butter in the skillet on medium high heat until golden on each side (1-2 minutes per side). Then remove to a oven safe baking dish (9x9 or 8x12).

Add the remaining olive oil and butter to the skillet and when the butter is melted and the oil glistening, add the shallot and cook until translucent then add garlic and cook one minute more. Add the balsamic vinegar all at once and deglaze the pan using a wooden spoon to scrape the bits from the bottom of the pan.

Add the maple syrup, rosemary, blueberries and remaining salt and pepper.

Reduce the heat to medium and heat stirring frequently. The mix will start to bubble and when the blueberries collapse (about 10 minutes), remove from the heat and pour over the chicken breasts that are resting in the baking dish. By this time, the mixture will have thickened slightly.

Place entire dish in the top of the oven and bake at 350 for 10 minutes or until the chicken is cooked through.