4 boned, skinless chicken breasts (1 lb.)
1/4 c. broken walnuts, pecans or almonds
2 tbsp. butter
Salt & pepper
1/3 c. apricot or peach preserves
1 tbsp. vinegar
1/4 tsp. ground ginger

Rinse chicken and pat dry. In a large skillet, cook chicken and nuts in butter over medium heat for 8 to 10 minutes or until chicken is tender, turning occasionally. Transfer chicken to a serving platter, reserve juice in pan.

For glaze, stir preserves, vinegar and ginger into juice of pan. Cook over medium heat for 1 or 2 minutes until heated through. Spoon glaze over chicken.