Apricot Chicken and Rice

Combine salt and pepper and sprinkle over chicken. Heat oil in a large nonstick skillet, cook chicken in oil over medium heat for approximately 6 minutes on each side or until juices run clear (internal temperature reaches 140 degrees).

Combine brown sugar, cornstarch, and basil. Drain the apricots, reserving syrup in a measuring cup. Add enough water to measure 1 cup. Set apricots aside. Stir the syrup mixture, vinegar, and soy sauce into the brown sugar mixture, mixing well.

Remove chicken and cover. Pour syrup mixture into the pan and stir. Bring to a boil; cook and stir for 2 minutes

Return chicken to the pan.

Add apricots; heat through.

Serve with rice.