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1.Sprinkle Chicken With Salt And Pepper. In A Large Skillet, Cook Chicken In Butter Over Medium Heat For 5 Minutes, Turning Occasionally. Cover And Cook 5 Minutes Longer Or Until Juices Run Clear. Remove And Keep Warm. 2.Drain Apricots, Reserving Juice. Cut Apricots Into 1/2-In. Slices; Set Aside. In A Small Bowl, Combine Cornstarch And Reserved Juice Until Smooth. Stir In Preserves And Vinegar Until Combined; Pour Into Skillet. Bring To A Boil Over Medium Heat; Cook And Stir For 1-2 Minutes Or Until Thickened. Add Apricots And Chicken; Heat Through. Sprinkle With Onions. Serve With Rice If Desired.
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