Apricot Poppy Chicken

Apricot Poppy Chicken

2 T. olive oil
1 1/2 pounds boneless skinless chicken breasts or tenders
2 shallots
1/4 c. apple cider vinegar
1 c. chicken broth
1/4 c. apricot preserves
3 T. honey
2 tsp. poppy seeds
1 T. butter

Cut the chicken into chunks. In a large skillet heat the olive oil over medium high heat. Season the chicken with salt and pepper and cooked in the skillet until browned. Thinly slice the shallots. Add the shallots to the chicken and cook for three minutes. Add the vinegar and cook until slightly reduced. Add the chicken broth, apricot preserves, honey and poppyseeds and simmer over medium low heat, stirring. Stir in butter and serve.

Serve over rice or boiled new potatoes.