Ingredients:
- 2 tbsp Lemon Olive Oil
- 1 pound boneless skinless chicken breasts
- salt and freshly ground black pepper
- 1 tablespoons coarsely chopped fresh thyme leaves
- 1/3 cup Apricot Red Pepper Jelly (available at Barrie Olive Oil)
- 1/4 cup Apricot Balsamic Vinegar
- 1/2 cup chicken stock
- cooked couscous
- fresh arugula
Directions:
In a large saucepan add Lemon Olive Oil.
Season both sides of the chicken with salt and freshly cracked black pepper.
Add the chicken to the pan and brown for 5 minutes. Flip and sprinkle with fresh thyme. Cook until the chicken is tender and cooked through, about 5 minutes more.
In a small bowl, whisk together the Apricot Red Pepper Jelly, Apricot Balsamic Vinegar and stock and pour over the chicken. Cook uncovered for 4 to 5 minutes or until the sauce has thickened and becomes a thin glaze.
Serve with couscous and fresh arugula.