Apricot Chicken & Couscous

• 1 Tbsp extra-virgin olive oil
• 2 boneless skinless chicken breast halves, cut in thirds across on an angle
• salt and pepper
• 1/2 C chopped onion
• 1 Tbsp cider vinegar or white wine vinegar
• 6 dried pitted apricots, chopped
• 1 C reduced-sodium chicken broth
• 1/2 C apricot all fruit spread or apricot preserves
• 1 Tbsp chopped flat-leaf parsley, for garnish (optional)

1. Heat a large skillet with a lid 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.
2. Add vinegar to the pan and let it evaporate. Add apricots and broth. When broth comes to a bubble, add preserves and stir to combine.
3. Cover pan, reduce heat and simmer 10 to 15 minutes.

Serve chicken with:

Apricot Couscous

• 1 C water or reduced-sodium chicken broth
• 3-4 dried apricots, diced
• 1 C uncooked couscous

In saucepan, bring water or broth and apricots to a boil. Add couscous and stir quickly. Remove from heat and cover. Let stand for 4-5 minutes. Fluff with a fork before serving.

Robyn's notes: good, he requested more sauce