2 tbsp. butter
2 tbsp. olive oil
8 skinned chicken breast halves
1/2 c. flour
1 tsp. salt
1/3 to 1/2 c. apricot preserves
1 tbsp. Dijon mustard
1/2 c. nonfat yogurt
2 tbsp. slivered almonds

Preheat oven to 375 degrees.

Melt butter with oil in a shallow baking pan. Shake chicken in a bag with flour and salt until coated. Place chicken in a single layer in the baking pan and bake for 25 minutes.

Combine apricot preserves, mustard, and yogurt. Spread this mixture over the chicken and bake for 30 minutes more.