4 boned, skinless chicken breast halves
1/4 c. broken walnuts, pecans or almonds
2 tbsp. butter
Salt and 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 8-10 minutes, until chicken is tender, turning occasionally. Transfer chicken to serving platter, reserving juices in skillet. Season chicken breasts lightly with salt and pepper, keep warm.

For glaze, stir preserves, vinegar and ginger into juices in skillet. Cook and stir over medium heat for 1-2 minutes or until heated through. Spoon glaze over chicken breasts. Serves 4. Good served with rice. Very quick.