1/2 lbs. chicken (4 breasts)
1 tbsp. chopped shallot or onion
1 tbsp. all-purpose flour
1/4 c. sweet vermouth
1/2 c. canned chicken broth
1 tbsp. skim milk
8 dried apricot halves, blanched
1 tsp. chopped fresh parsley

Brown chicken (grill). Add onion or shallot; saute. Sprinkle in flour; cook, stirring 1 minute. Gradually add vermouth; stir in broth. Cook 4 to 5 minutes until thick. Add milk. To serve, arrange chicken on platter; top with sauce and apricot halves and sprinkle with parsley.