- 4 boneless skinless chicken breast halves
- Salt and pepper to taste
- 1 tablespoon unsalted butter
- ½ cup apricot preserves
- 3 tablespoons soy sauce
- 1 tablespoon minced fresh ginger
- 1 teaspoon Asian sesame oil
- 2 tablespoons chopped green onions
- Trim chicken and pound to an even ½-inch thickness between two sheets of plastic wrap. Season to taste with salt and pepper.
- Melt butter in a nonstick skillet over medium heat. Add the chicken and cook 2 minutes per side.
- Stir together the apricot preserves, soy sauce and ginger. Pour over the chicken and bring to a simmer. Reduce heat and cook for 5 to 7 minutes or until chicken is cooked through, turning over once to coat with sauce. Drizzle with sesame oil. Serve sprinkled with green onions.