Sauté chicken breasts in canola oil over medium-high heat until browned and just cooked through, turning once. (Time depends on thickness of chicken; test after 4 minutes on each side.) Transfer chicken to a platter and keep warm.
Sauté garlic and onion until transparent. Add wine and stir browned bits from bottom of pan; cook until most of the liquid has evaporated. Add blueberries and lemon rind; simmer until berries are heated through, about 5 minutes. Season to taste with salt and pepper. Spoon over chicken breasts and serve. Makes 4 servings.