Makes 4 servings. Difficulty
4 chicken breasts, boneless & skinless 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 out chicken with a mallet to 1/4" 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 cook chicken in batches if they all won’t fit in one skillet.)
Remove chicken from pan and set aside, tenting with foil to keep warm.
Add chicken broth mixture to pan and simmer, stirring frequently, until mixture is reduced by half. Adjust seasonings to taste with salt and freshly ground black pepper.