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Ingredients

• 3 1/2 ounces  dried apricots
• 4   skin-on boneless chicken breasts (9 ounces each)
•   Salt and freshly ground pepper
• 1 tablespoon  olive oil
• 1   large onion, diced
• 1   garlic clove, thinly sliced
• 2   thyme sprigs
• 1   bay leaf
• 1/2 cup  dry white wine
• 1 1/2 cups  chicken stock
• 2 tablespoons  apricot preserves
• 1 tablespoon  unsalted butter

Description

After Sauteing Chicken Breasts, Melissa Rubel Jacobson Adds Diced Onions And White Wine To Sweep Up The Delicious Browned Bits Left In The Skillet, Then Sweetens The Sauce Slightly With Dried Apricots And Apricot Preserves.

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