Chicken with Peach Apricot Sauce

Note: I used Smucker’s Orchard’s Finest Coastal Valley Peach Apricot, but you could use a regular peach preserves. I prefer this line because it contains all-natural ingredients. Look for it in the regular jelly aisle.

Heat a grill or grill pan to medium-high heat.

Rub chicken breasts with a bit of olive oil and season both sides with salt and pepper. Grill chicken breasts until cooked through, about 5 – 8 minutes depending on how thin you pounded them.

While the chicken is grilling, get started on your sauce. Sautee shallot or onion in a bit of olive oil in a skillet set to medium heat. Once slightly translucent and fragrant, turn the heat to high and stir in chicken stock, preserves, Worcestershire, hot sauce and ginger. Season with a touch of salt and pepper. Bring mixture to a boil and then let simmer while chicken finishes cooking.

Plate chicken and divide sauce evenly among plates.