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

Cut the apricots into thin strips. Grate 1 tablespoon of the zest from the orange. Sprinkle chicken with salt. Melt butter in frying pan. Add chicken and fry over high heat, 2 minutes on each side. Add stock and cream. Reduce heat and simmer until chicken cooked thoroughly, about 10 minutes. Remove chicken.

Add apricots, cook over high heat until cream has thickened, about 10 minutes. Stir in zest. Return chicken to pan. Add salt and pepper to taste.