Makes 4 servings. Difficulty
4 boneless, skinless chicken breasts Salt and freshly ground black pepper 1 cup gf chicken stock 1 Tablespoon gf hoisin sauce 2 Tablespoons apricot perserves 1 Tablespoon canola oil 3 Tablespoons unsalted butter, divided
Combine chicken stock, hoisin sauce and apricot preserves in a small bowl and set aside.
Place chicken breasts, one at a time, between two sheets of plastic wrap and pound breasts with a mallet to 1/4 inch thickness. Repeat with remaining chicken breasts. Season chicken breasts generously on both sides with salt and freshly ground black pepper.
Heat canola oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and sauté for 3 minutes per side, or until nicely browned on both sides. (If necessary do chicken in batches if they won’t fit in one skillet.) Remove chicken from skillet and set aside, tenting with foil to keep warm.
Add chicken broth mixture to skillet and simmer, stirring frequently, until mixture is reduced by half.
Adjust seasonings to taste with salt and freshly ground black pepper. Add chicken back to skillet and turn to coat. Serve.