from foodnetwork.com - Rachel Ray's 30-minute Meals
with variations by Pam

2 T. extra-virgin olive oil, 2 turns of the pan
1 lb. chicken tenderloins or chicken breasts
Salt and pepper
1 medium onion, chopped
2 tablespoons cider or white wine vinegar
15 dried pitted apricots, chopped
2 cups chicken stock
12 oz. jar apricot all fruit spread or apricot preserves
Cornstarch and cold water
3 tablespoons chopped flat-leaf parsley, for garnish

Cut chicken breasts into 2-3 pieces, on the diagonal.
Heat a large skillet over medium high heat.
Add oil and chicken.
Season with salt and pepper.
Lightly brown the chicken a few minutes on each side.
Add onions.
Cook 5 minutes.
Add vinegar to the pan and let it evaporate.
Add apricots and stock.
When stock comes to a bubble, add preserves and stir to combine.
Cover pan with lid or foil, reduce heat and simmer 10 to 15 minutes.
Remove lid and use cornstarch mixed with cold water to thicken slightly.
Cook for a couple minutes.

Serve over rice.
Serve chicken with a sprinkle of chopped parsley.
Subtle flavors - a bit like sweet and sour chicken but not so sweet or sour.

Notes:

Original recipe called for twice the amount of chicken I have shown above, but I found that it was better to have more sauce so I reduced the amount of chicken.

I used 2 chicken bouillon cubes dissolved in two cups of hot water rather than chicken stock.

Original recipe also did not use any thickening agent at the end, but since there is more sauce this way, I felt that it needed a little thickening. (Mix a tablespoon or so of cornstarch with a bit of cold water.)

I added more apricot preserves (originally called for 1 cup).