Chipotle Apricot Chicken

• 4 boneless skinless chicken breast halves (6 ounces each)
• 2 tablespoons butter
• 2 fresh apricots, thinly sliced
• 12 cup chicken broth
• 13 cup apricot preserves
• 2 tablespoons chopped chipotle chiles in adobo
• 12 teaspoon salt
• hot cooked rice (optional) or long grain and wild rice blend (optional)
• 2 tablespoons minced cilantro (optional)

1. In a large skillet, brown chicken in butter on both sides.
2. Combine the apricots, broth, preserves, chipotle pepper and salt; pour over chicken.
3. Bring to a boil.
4. Reduce heat; simmer, uncovered, for 15-20 minutes or until a meat thermometer reads 170 and sauce is thickened.
5. Garnish with minced cilantro and serve with rice, if desired.

chicken breast halves, butter, fresh apricots, chicken broth, apricot preserves, chipotle chiles, salt, rice, cilantro

Taken from www.food.com/recipe/chipotle-apricot-chicken-462508 (may not work)