salt and freshly ground black pepper, to taste
1 large onion, chopped
2 Tbsp. cider vinegar or white wine vinegar
12 dried pitted apricots, chopped
2 cups chicken broth
1 cup apricot all-fruit spread or apricot preserves
2 Tbsp. chopped chives, for garnish
Heat a large skillet with a lid over medium high heat. Add evoo and chicken. Season with salt and pepper. Lightly brown the chicken on each side. Add onions and cook, 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and broth. When broth comes to a bubble, add preserves and stir to combine. cover pan, reduce heat and simmer, 10-15 minutes. Serve chicken with a sprinkle of chives as garnish.
I put this on top of rice.