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Glazed Apricot-Walnut Chicken

chicken - breast

1 tablespoon butter
1 tablespoon vegetable oil
2 whole boneless chicken breasts; skinned and halved
1/4 cup coarsely chopped walnuts
salt and pepper
1/3 cup apricot jam
1 tablespoon white wine vinegar
1/4 teaspoon ground nutmeg

In large heavy frypan, heat butter and oil over medium-high heat. Add chicken breasts and walnuts; sauté for about 10 minutes or until chicken is no longer pink inside, turning occasionally. Transfer chicken to serving platter, reserving juices and nuts in frypan. Lightly sprinkle chicken with salt and pepper; keep warm. Stir jam, vinegar and nutmeg into juices in frypan. Cook and stir over medium heat for 1 to 2 minutes or until mixture is heated through. Spoon glaze over chicken breasts. To complete the meal, add new potatoes with chopped chives and a side dish of thin slices of young zucchini (buy both green and yellow for a prettier dish), sautéed in olive oil and garlic, with a squeeze of lemon and a generous grinding of black pepper.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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