By Amy Fothergill, AmyTheFamilyChef.com

Yield:Serves 4

4 boneless, skinless chicken breasts
1 tsp Salt free garlic and herb seasoning
Olive oil
2 Tbl of Dijon mustard
1 Tbl of Red wine vinegar
1/2 cup of Grandma Hoerner's reduced-sugar apricot preserves
Salt and pepper to taste

1. Trim chicken of any fat or connective tissue. Place on a plate. Make sure you wash your hands before proceeding to the next step.

2. Sprinkle salt free seasoning over one side of the chicken.

3. Heat large sauté pan on medium heat. Add at least 2 tsp of oil.

4. Place chicken in pan, seasoning side down. Sprinkle seasoning on the other side of the chicken.

5. Don't move chicken; allow to brown. Turn once and cook until browned on the other side. Chicken will probably not be cooked all of the way but will finish cooking in the next step.

6. While the chicken is cooking, mix the preserves, mustard, vinegar, salt and pepper. Pour this over the chicken, cover, lower the heat and allow to simmer until chicken is cooked through or at least 5 minutes and up to 20. Chicken is done when firm in the thickest part.

Tip: This dish is delicious served over almond quinoa pilaf. You could also serve over brown rice or millet.