Apricot Chicken

I had to share my yummy dinner with you. It's an adaptation from two celebrity chefs....Rachael Ray and Mark Bittman (NY Times blogger....read it, it's good).

Here's the "recipe"
frying pan- chicken breast (thin/pallard style- I used ½ a breast that was pre-cut into three slices) with some chicken stock to coat the bottom of the pan and some red onion
let chicken cook the whole way through (the onions will get soft, but not too soft)
cut up dried apricots (I used 5 for ½ a chicken breast which was way more than enough)
when chicken is ready, put apricots in along with a generous tablespoon of apricot jam/jelly
let liquid cook out (sauce will thicken a little)
eat with a bunch of fresh parsley on top (i like everything that involves parsley).

This recipe was great because it made me want to eat the chicken, which is a good source of protein.