4 chicken breast halves, skinned & boned
1/4 c. broken pecans (or walnut or slivered almonds)
2 tbsp. butter
1/3 c. apricot preserves
1 tbsp. vinegar
1/4 tsp. ground ginger

Rinse chicken and pat dry. In large skillet melt butter and then add chicken and nuts. Cook over medium heat for 8 to 10 minutes, turning occasionally. Transfer chicken breasts to serving platter, reserving juices in skillet. Keep chicken warm.

To prepare glaze: Stir preserves, vinegar and ginger into reserved juices in skillet. Cook and stir over medium heat for 1 to 2 minutes, until mixture is heated through. Spoon glaze over chicken and serve. Easy and elegant!