1/4 c. dried apricots
1 orange
4 chicken breasts (boneless) (about 1 lb. total)
Salt
Pepper
2 tbsp. butter
2/3 c. chicken stock or canned broth
2/3 c. heavy cream

Grate 1 tbsp. of the colored zest from the orange. Sprinkle chicken with salt. Melt butter in a frying pan. Add chicken and brown over high heat, about 2 minutes on each side. Add stock and cream. Reduce heat and simmer until chicken is cooked through, about 10 minutes. Remove chicken. Add apricots and cook over high heat until cream has thickened, about 10 minutes. Stir in zest. Return chicken to coat. Taste for seasoning and add salt and pepper as needed. Serves 4.