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1.
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Place chicken breasts between two pieces of plastic wrap.
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Pound with a meat mallet or rolling pin until flattened and an even 1/2 inch thickness.
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Season both sides of chicken with salt and pepper.
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2.
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Add flour to a shallow pie dish.
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Dredge chicken through flour, coating both sides.
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Shake off the excess flour.
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3.
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Heat oil in a large skillet over medium heat.
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Add the chicken and cook until browned, about 3-5 minutes per side.
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Transfer to a plate and cover to keep warm.
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You will probably need to cook chicken in batches.
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Add more oil between batches.
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Set chicken aside and keep it warm.
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4.
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Deglaze the pan by adding wine and scraping up any brown bits left from cooking the chicken.
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Add shallots and peppers and cook until wine is slightly reduced.
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Add white wine vinegar and Dijon mustard and stir together.
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5.
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Add apricots and cook until fruit begins to break down, 2-3 minutes.
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Stir in preserves and season with salt and pepper.
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Add 1/4 cup warm water to pan and stir.
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6.
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Cut the chicken breasts in half and return them to the pan.
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Spoon sauce over chicken to coat.
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Reduce heat to low and simmer chicken in sauce for 5-8 minutes while you prepare your side dishes.
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Sprinkle fresh thyme over top.
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7.
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Serve chicken with extra sauce spooned over top.
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Grilled vegetables or sauteed spinach make good side dishes.
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If you find the sauce too sweet, add more white wine vinegar and Dijon mustard.
