|4 (8-ounce) boneless chicken breasts||1/2 cup dry white wine|
|Kosher salt and freshly ground pepper to taste||1 cup chicken broth|
|1 tablespoon olive oil||1/3 cup orange or apricot preserves or jam|
|1/4 cup minced onions||1 tablespoon unsalted butter|
|1/4 teaspoon dried thyme|
Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium high heat. Add the chicken breasts and sauté until done, about 4 to 5 minute on each side. Remove the chicken breasts to a plate and set aside. Do not wipe out the skillet!
Add the onions and dried thyme to the skillet and sauté over medium high heat for 3 to 4 minutes until the onions are tender and slightly golden.
Add the white wine and stir to scrap up all the little flavorful bits that may be stuck to the bottom of the skillet. Simmer for about 2 minutes until the wine is reduced by half. Stir in the preserves and chicken broth. Simmer, stirring occasionally for another 4 minutes until the mixture reduces slightly. Add the butter if using, and stir until the butter it melted.
Pour the sauce over the chicken breasts.
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