4 boneless chicken breast halves
1 cup of diced apricots
juice and zest of 1/2 lime or 1 small lemon
4 green onions
2 to 4 tablespoons minced green chili pepper
1 tsp of butter
1/2 cup dry white wine
2 tablespoons brown sugar
Salt and pepper
In a skillet melt the tsp of butter over medium-low heat.
Then, add diced apricots and cook for 5 minutes, stir at all times. Pour apricots into a bowl and set aside.
Put chicken breast halves between sheets of plastic wrap. Gently pound to flatten and to thin slightly.
Heat olive oil in the skillet over medium heat; add chicken pieces. Sauté for 4 minutes; turn the halves and sauté for another 3 to 4 minutes, or until chicken is cooked through. Place in a plate and set aside.
Slice the green onions, separating the green and the white. Set 2 tsp of the green aside to use afterwards for garnish.
Put the remaining sliced green onion in the skillet, add the green chili pepper and stir over medium heat for about 1 minute. Then add lime juice and zest, white wine, and brown sugar.
Stir to combine and let simmer for 5 minutes, or until reduced by almost 1/2. Stir in apricots and add chicken back to the skillet. Turn chicken to coat with the apricot mixture, cover and simmer for 1 minute, or until hot.