Apricot Glazed Chicken And Couscous

• 1/2 lb boneless chicken, cut into strips
• 1/8 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons apricot preserves
• 1 teaspoon balsamic vinegar
• 1 cup chicken broth
• 1/3 cup finely chopped dried apricot
• 1/2 cup uncooked couscous

1. (To finely chop the apricots, spray kitchen shears with non stick spray, and snip them into small pieces.) Sprinkle the chicken with salt and pepper.
2. Heat oil in a medium skillet over medium high heat, add chicken and cook for about 4 minutes or until just done.
3. Don't overcook, you don't want chewy chicken.
4. Combine preserves and vinegar in a bowl, then add the cooked chicken.
5. Add the broth to the pan, scraping up the good stuff on the bottom, add the apricots.
6. Bring to a boil.
7. Reduce heat and cover, simmer 2 minutes.
8. Stir in couscous, top with chicken mixture.
9. Remove from heat and let stand 5 minutes.
10. Fluff couscous with a fork, and serve.

chicken, salt, black pepper, olive oil, apricot preserves, balsamic vinegar, chicken broth, apricot, couscous

Taken from www.food.com/recipe/apricot-glazed-chicken-and-couscous-67468 (may not work)