2 tablespoons olive oil
1/4 cup dried blueberries
1 cup chicken broth
1 cup salsa
1/2 pound skinless, boneless chicken breast halves
1 dash salt
1/2 teaspoon garlic powder
1/4 teaspoon chicken bouillon granules
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon curry powder
1/8 teaspoon Worcestershire sauce
Heat 1 sheet of aluminum foil in medium saucepan over medium heat. Fry blueberries in olive oil until light brown. Transfer blueberries to foil; place inside saucepan to completely cover.
Heat skillet over medium heat. Cook chicken in oil over medium heat until no longer pink; remove chicken from foil.
In same skillet, melt burrito-style taco seasoning into melted butter, stir over medium heat. Cook over low heat until lightly browned; drain fat rapidly.