Grilled Chicken with Apricot Sauce

Ingredients

• 4 Boneless skinless chicken breasts, 115 - 140 g each
• Olive oil
• Salt

Apricot Sauce

• 30 ml tbsp Butter
• 15 ml Finely chopped shallots
• 1 Clove garlic, minced
• 125 ml Apricot jam or preserves
• 1,25 ml Mild mustard
• Salt
• Fresh thyme

Directions

On a cutting board, using a sharp knife, cut each chicken breast lengthwise into 2 slices.

If Grilling:

1. Brush chicken breast with olive oil and sprinkle with salt. Place on preheated grill and grill for 4-5 minutes per side, or until a thermometer inserted into chicken reads 165°F (74°C) and it is no longer pink inside.

If Broiling:

1. Preheat boiler.
2. Place chicken on broiler pan and brush with olive oil on both sides. Sprinkle with salt.
3. Broil 4"-5" from heat for 4-5 minutes per side or until a thermometer inserted into chicken reads 165°F (74°C) and it is no longer pink inside.

To Make Apricot Sauce

1. In small pan, melt butter on medium high. Add shallots and garlic and sauté for 1-2 minutes.
2. Add apricot jam or preserves, mustard and pinch of salt. Bring to boil. Reduce heat and simmer for 2 minutes.
3. Place cooked chicken on plates and top each plate with 2 tbsp apricot sauce.
4. Garnish with fresh thyme.