Chicken with Peach Apricot Sauce

• 1 pound Boneless, Skinless Chicken Breasts, Pounded To Even Thickness
• Olive Oil
• Salt And Pepper
• 1 whole Shallot, Chopped
• 3/4 cups Chicken Stock
• 23 cups Peach And Apricot Preserves
• 2 Tablespoons Worcestershire Sauce
• 2 teaspoons Hot Sauce
• 1/2 teaspoons Ground Ginger

1. Note: I used Smuckers Orchards Finest Coastal Valley Peach Apricot, but you could use a regular peach preserves.
2. I prefer this line because it contains all-natural ingredients.
3. Look for it in the regular jelly aisle.
4. Heat a grill or grill pan to medium-high heat.
5. Rub chicken breasts with a bit of olive oil and season both sides with salt and pepper.
6. Grill chicken breasts until cooked through, about 5 8 minutes depending on how thin you pounded them.
7. While the chicken is grilling, get started on your sauce.
8. Sautee shallot or onion in a bit of olive oil in a skillet set to medium heat.
9. Once slightly translucent and fragrant, turn the heat to high and stir in chicken stock, preserves, Worcestershire, hot sauce and ginger.
10. Season with a touch of salt and pepper.
11. Bring mixture to a boil and then let simmer while chicken finishes cooking.
12. Plate chicken and divide sauce evenly among plates.

chicken breasts, olive oil, salt, shallot, chicken, preserves, worcestershire sauce, hot sauce, ground ginger

Taken from tastykitchen.com/recipes/main-courses/chicken-with-peach-apricot-sauce/ (may not work)