Seared Chicken with Apricot Sauce

4 boneless, skinless chicken breasts (about 1 pound)
salt
pepper
1/4 cup all-purpose flour
3/4 cup dry white wine
1 medium shallot/onion
4 fresh apricots
2 tablespoons apricot preserves
2 teaspoons chopped fresh tarragon

For a spicy variation, use one tablespoon apricot preserves and one tablespoon jalapeno jelly.

Flatten one piece of chicken at a time between sheets of plastic wrap with a rolling pin, meat mallet, or heavy skillet to an even 1/2-inch thickness. Sprinkle with salt and pepper. Place flour in a shallow dish. Dredge the chicken in the flour, shaking off excess.

Heat oil in a large skillet over medium heat. Add the chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Transfer to a plate, cover and keep warm.

Off the heat, add wine and shallot to the pan. Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. Add apricots and cook until the fruit beings to break down, 2 to 3 minutes. Stir in preserves, tarragon, and a dash of salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve chicken with the sauce.

Serving Size: makes 4 breasts