Chicken with Peach Apricot Sauce

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   Note: I used Smuckers Orchards Finest Coastal Valley Peach Apricot, but you could use a regular peach preserves.

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   I prefer this line because it contains all-natural ingredients.

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   Look for it in the regular jelly aisle.

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   Heat a grill or grill pan to medium-high heat.

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   Rub chicken breasts with a bit of olive oil and season both sides with salt and pepper.

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   Grill chicken breasts until cooked through, about 5 8 minutes depending on how thin you pounded them.

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   While the chicken is grilling, get started on your sauce.

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   Sautee shallot or onion in a bit of olive oil in a skillet set to medium heat.

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   Once slightly translucent and fragrant, turn the heat to high and stir in chicken stock, preserves, Worcestershire, hot sauce and ginger.

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    Season with a touch of salt and pepper.

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    Bring mixture to a boil and then let simmer while chicken finishes cooking.

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    Plate chicken and divide sauce evenly among plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.