Tomato-Apricot Chicken

From BG&H, Oct. 2010. Recipe note says serve with steamed broccoli and lemon wedges, or cooked rice.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts
• 1  tablespoon olive oil
• 1  clove garlic, sliced
• 1 (28 ounce) can diced tomatoes, undrained
• 1⁄2 cup  dried apricot, snipped
• 1⁄3 cup golden raisin
•  salt and pepper

Directions

1. Season chicken with salt and pepper. Cook chicken in a very large skillet in hot olive oil, 4 minutes per side or until browned.
2. Add garlic; cook and stir 1 minute more.
3. Add tomatoes, apricots, and raisins; bring to boiling. Reduce heat and simmer, covered, 3-5 minutes or until chicken is cooked through and no longer pink.
4. Uncover and cook to desired consistency. Season to taste with salt and pepper.