Apricot Chicken Breasts

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 1 can (15 ounces) apricot halves
• 3 teaspoons cornstarch
• 1/4 cup apricot preserves
• 2 tablespoons white wine vinegar
• 4 green onions, chopped
• Hot cooked rice, optional

1. Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat for 2-3 minutes on each side. Cover and cook 5 minutes longer or until a thermometer reads 170u0b0. Remove and keep warm.
2. 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.
3. 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.

chicken breast halves, salt, pepper, butter, apricot halves, cornstarch, apricot preserves, white wine vinegar, green onions, rice

Taken from www.tasteofhome.com/recipes/apricot-chicken-breasts/ (may not work)