Serves 6

6 skinless boneless chicken breasts, defrosted
1 tablespoon canola oil
2 cloves garlic -- minced
1/3 cup All-Fruit apricot preserves
1 tablespoon Dijon mustard
1/2 cup chopped dried apricots
1/2 cup chicken broth _
1/4 teaspoon crushed red pepper

In a large skillet, over medium heat, thoroughly brown and cook chicken on all sides in oil. Add garlic; saute lightly. Drain fat.

In a medium bowl, combine apricot preserves, Dijon mustard, dried apricots, chicken broth and crushed red pepper. Evenly pour over chicken in skillet.

Simmer, covered, 5 minutes over low heat till sauce is nice and thickened slightly.