Apricot Chicken

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 2 pounds chicken tenderloins, cut in 1/2 across on an angle
• Salt and pepper
• 1 large onion, chopped
• 2 tablespoons cider or white wine vinegar
• 12 dried pitted apricots, chopped
• 2 cups chicken stock
• 1 cup apricot all fruit spread or apricot preserves
• 3 tablespoons chopped flat-leaf parsley, for garnish

1. Heat a large skillet with a lid over medium high heat.
2. Add oil and chicken.
3. Season with salt and pepper.
4. Lightly brown the chicken a few minutes on each side, add onions.
5. Cook 5 minutes.
6. Add vinegar to the pan and let it evaporate.
7. Add apricots and stock.
8. When stock comes to a bubble, add preserves and stir to combine.
9. Cover pan, reduce heat and simmer 10 to 15 minutes.
10. Serve chicken with a sprinkle of chopped parsley.

extravirgin olive oil, chicken tenderloins, salt, onion, cider, chicken stock, preserves, flatleaf parsley

Taken from www.foodnetwork.com/recipes/rachael-ray/apricot-chicken-recipe.html (may not work)