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Ingredients

  • 4 boneless, skinless chicken breasts
  • garlic salt and pepper to taste
  • 1-2 tbsp olive oil
  • 1 cup chicken broth
  • 2 tbsp butter
  • 1 onion, thinly sliced
  • 1/4 cup dry white wine
  • 1 6 ounce pkg. dried apricots
  • 2/3 cup heavy cream

Instructions

  1. Season chicken breasts with garlic salt and black pepper to taste. 

  2. Brown chicken in olive oil in heavy skillet over medium high heat.

  3. Pour chicken broth in pan, cover and cook on low until chicken is done. Remove and keep warm.

  4. Pour off liquid, melt butter and cook onions over medium heat until cooked through and beginning to caramelize. 

  5. Deglaze pan with wine, scraping up the browned bits.

  6. Add apricots and cream.

  7. Slice chicken in 3/4 inch thick pieces and return to pan. Heat through. 

  8. Serve chicken with apricots and sauce spooned over.