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Ingredients
- 4 boneless, skinless chicken breasts
- 1/3 C chopped walnuts, pecans, or almonds
- 2 Tbs butter
- salt and pepper
- 2/3 C apricot or peach preserve
- 2 Tbs vinegar
- 1/2 tsp ground ginger
Preparation
Step 1
Rinse chicken and pat dry. Cook chicken and nuts in butter in large skillet over med heat for 8-10min, until tender, turning occasionally. Transfer chicken to serving platter, reserving juices. Season chicken lightly w/ salt and pepper… keep warm. Stir preserves, vinegar and ginger into juices in skillet. Cook over med heat 1-2 min until heated, stirring. Spoon glaze over chicken. Serve w/ rice.