- 4 (4 ounce) boneless, skinless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 1 (15 ounce) can apricot halves
- 3 teaspoons cornstarch
- 1/4 cup apricot preserves
- 2 tablespoons white wine vinegar
- 4 green onions, chopped
- Hot cooked rice
- Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat for 5 minutes, turning occasionally. Cover and cook 5 minutes longer or until juices run clear. Remove and keep warm.
- Drain apricots, reserving juice. Cut apricots into 1/2-in. slices; set aside. In a small bowl, combine cornstarch and reserved juice until smooth. Stir in preserves and vinegar until combined; pour into skillet. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Add apricots and chicken; heat through. Sprinkle with onions. Serve with rice if desired.