2 lbs. chicken breats cut into bite-sized pieces
S&P to taste
1 lg. onion, chopped
1/4 c. balsamic vinegar
20 dried apricots
1 c. chicken stock
1 c. apricot preserves
1 tsp. thyme
Heat oil in a large skillet with a lid over medium-high. Season the chicken with S&P and cook in oil until golden brown, but still pink in the center (about 5 mins). Stir in the onion and cook about 3 more mins. Pour in the vinegar, bring to a simmer and allow it to reduce for a few mins.
Cut half of the apricots in half, and leave the rest whole. Put them all into the skillet and pour the chicken stock over everything. Bring to a simmer, then add the preserves and thyme. Reduce the heat to low, cover, and simmer until the apricots are softened, about 10-15 mins.
This would be yummy served over rice, quinoa like we did, or maybe even mashed potatoes!