| 1 Medium Onion, Chopped | 2 Large Apples (such as Gala) |
| 4 Tablespoons Butter, Divided | 2 Cans Apricot Halves |
| 2 Tablespoons Olive Oil | Cinnamon, To taste |
| 3 to 4 Boneless Skinless Chicken Breasts | Pinch Cloves |
| Salt and Pepper | Sugar, To taste |
| Garlic Powder |
In large fry pan or Dutch oven, sauté onion in 2 Tablespoons butter and olive oil. When translucent, remove onion to bowl and set aside.
Cut chicken into bit-sized cubes. Season with salt, pepper and garlic powder. Add chicken to pan and cook through, adding more olive oil if necessary. Remove chicken and add to bowl with onions.
Core and dice apples. In a medium sauce pan, sauté in 2 Tablespoons butter. Part way through cooking, sprinkle with cinnamon. When apples are tender and translucent, remove to bowl with chicken and onions.
In same saucepan, add canned apricots. Mash with a potato masher. Season to taste with cinnamon, cloves and sugar. Cook apricot sauce until heated through. Pour sauce over chicken and stir to combine. Serve hot.
For a beautiful presentation, this can also be done with Cornish game hens.
2002 Original Recipe, Revised in 2018 - April Ferre
