2 tbs. extra-virgin olive oil (plus 2 tbs)

3 lbs. chicken breasts (boneless and skinless) cut into 1/2 inch bite size pieces

1 large onion ( chopped )

1 cup chicken stock

2  cups apricot all fruit spread or apricot preserves

1 1/4 lb. string beans (ends trimmed)

3 cloves of garlic (chopped)

sea salt

black pepper


1. In a pot of water, boil string beans for 8 minutes and drain well. Set to the side.

2. In a large skillet add olive oil. Heat up and add chicken.

3. Season with salt and pepper.

4.  Brown the chicken for 5 minutes and then add onions. Cook 5 minutes more. Add a drop more of olive oil if needed.

5.  Add chicken stock. When stock comes to a bubble, add preserves and stir to combine.

6. Cover pan. Reduce heat and simmer for 10 minutes.

7. In another skillet, put 2 tbs. olive. Brown garlic and add string beans. Sprinkle with a little sea salt and black pepper.

8. Put string beans on a plate and put apricot chicken on top. (See photo)

Serve hot. Serves 4 people.