6 chicken breast halves -- skinned and boned
1-1/2 cups apricot nectar
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1 tablespoon Dijon-style mustard
1 cup dried tart cherries
1 17 ounce c apricot halves -- drained and cut into
Instructions:
Cook chicken on gas or charcoal grill, under the broiler, or on top
of the stove. Season, as desired; keep warm. In a large skillet, combine
apricot nectar, vinegar, brown sugar and mustard; mix well. Add cherries.
Bring to a boil. Reduce heat; simmer 10 minutes. Add apricot wedges;
simmer 5 minutes, or until sauce thickens. Serve sauce over chicken.
Serving size: 1 chicken breast half "For a simple dinner, grill or
broil chicken and top with this tangy sauce."
