Place the baking rack on the second highest rung in the oven and preheat the oven to 350 degrees Fahrenheit.
In a large stainless steel skillet over medium-high heat, add 1 Tbs of olive oil and 1 Tbs of unsalted sweet cream butter.
Season the chicken breasts on both sides with salt and pepper, using about half of your seasoning. Sear the chicken in the hot oil and butter mixture for about 1 to 2 minutes on each side, until it’s golden brown.
Once seared, transfer the chicken to an oven-safe baking dish, like a 9x9 or 8x12 dish, and set it aside.
Add the remaining olive oil and unsalted sweet cream butter to the skillet. When the butter melts and the oil is glistening, add the shallots. Sauté until they become translucent.
Next, add the minced garlic to the skillet and cook for an additional minute.
Pour the balsamic vinegar into the skillet all at once, scraping up any browned bits from the bottom of the pan.
Add the maple syrup, rosemary, blueberries, and remaining salt and pepper. Stir everything together.
Reduce heat to medium, stirring frequently. Cook until the blueberries collapse, about 10 minutes.
Once ready, remove from heat and pour the blueberry mixture over the chicken breasts in the baking dish.
Place the entire dish in the preheated oven and bake at 350 degrees Fahrenheit for about 10 minutes, or until the chicken is cooked through.
