Apricot Glazed Chicken

What You'll Need:
Boneless skinless chicken breast halves
1/4 t salt
1/4 t pepper
2 T butter
1 can apricot halves (15 oz)
3 t cornstarch
1/4 cup apricot preserves
2 T vinegar
4 green onions chopped (optional)
Hot cooked rice (optional)

Sprinkle chicken with salt and pepper. In a large skillet, cook the chicken in butter over medium heat, turning occasionally.Cover and cook until juices run clear. Remove the chicken from the pan and keep warm.

Next, drain the apricots, reserving the liquid. Cut the apricots into small slices (*tip* stick a sharp knife in the can and run it back and forth to cut up the fruit); set aside.
In a separate bowl, combine cornstarch and reserve juice until smooth.Stir in preserves and vinegar until combined; pour into skillet. Bring to boil over medium heat.Cook and stir for 1-2 minutes or until thickened. Add apricots and chicken, heat through.

Sprinkle with onions if desired. Serve with rice (I would recommend brown rice but we had white rice in the fridge and wanted to use it up).
Viola! Enjoy.