Chicken With Apricot-Ginger Sauce

The sauce can be made a day ahead. The chicken is best cooked just before serving to prevent drying out.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4 (2 lb)  chicken breasts, boneless and skinless
• 2  tablespoons butter
• 2  tablespoons  oil

• Apricot-Ginger Sauce

• 1  inch  piece fresh ginger, peeled
• 1 3⁄4 cups  apricot nectar
• 1  tablespoon soy sauce
• 2  teaspoons cornstarch
• 1  tablespoon water
• 1  green onion, sliced

Directions

1. Heat butter and oil in pan, add chicken, cook about 10 minutes on each side or until golden brown and tender.
2. Remove from pan, place on serving dish, top with sauce.
3. Apricot-Ginger Sauce:
4. Make sauce while chicken is cooking.
5. Cut ginger into wafer-thin slices, then into shreds.
6. Combine apricot nectar, ginger and soy sauce in pan, bring to a boil, stir in blended cornstarch and water, stir until sauce boils and thickens, add green onion.