Cooking Directions

• Season the chicken as desired.  Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 6 minutes or until well browned on both sides.  Remove the chicken from the skillet.
• Add the onion and rosemary to the skillet and cook for 2 minutes, stirring occasionally.  Add the garlic and cook and stir for 30 seconds.  Stir in the apricots, raisins, brown sugar, vinegar and broth in the skillet and heat to a boil.  Cook for 15 minutes or until the sauce is thickened.  Season to taste.
• Return the chicken to the skillet.  Reduce the heat to medium-low.  Cook for 5 minutes or until the chicken is cooked through.

Ingredients

• 1.25 pounds skinless, boneless chicken breast halves
• 2 tablespoons canola oil
• 1 medium onion, chopped (about 1/2 cup)
• 1 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves, crushed
• 3 cloves garlic, minced
• 0.5 cup dried apricots cut into thin strips
• 0.25 cup golden raisins
• 0.25 cup packed brown sugar
• 3 tablespoons balsamic vinegar
• 1.75 cups Swanson® Chicken Broth