APRICOT CHICKEN WITH BALSAMIC VINEGAR

INGREDIENTS:

• 2 T EVOO
• 2 pounds chicken breast tenderloins, cut into bite-size pieces
• salt and pepper, to taste
• 1 large onion, chopped (optional)
• 1/4 c Traditional or Traditional White Balsamic Vinegar, to taste
• 20 dried apricots
• 1 c chicken stock
• 1 c apricot preserves
• 1 T chopped fresh thyme
• 3 T chopped fresh flat-leaf parsley (optional)

DIRECTIONS

Heat the EVOO in a large skillet with a lid over medium-high heat. Season the chicken with salt and pepper, and cook until golden brown around the edges, but still pink in the center, about 5 minutes. Stir in the onion, and cook for about 3 minutes more. Pour in the Balsamic Vinegar, bring it to a simmer, and allow it to reduce. Cut half of the apricots in half, leaving the others whole. Place the apricots into the skillet, and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves and thyme. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10 to 15 minutes. Sprinkle with chopped parsley to serve.