Chicken with Cherry Apricot Sauce

Course : Grilling
Serves: 6
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6 pieces chicken breast halves -- skinned and boned
1 1/2 cups apricot nectar
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1 tablespoon Dijon-style mustard
1 cup dried tart cherries
17 ounces apricot halves -- drained and cut into

Preparation / Directions:

Cook chicken on gas or charcoal grill, under the broiler, or on top of the stove. Season, as desired; keep warm. In a large skillet, combine apricot nectar, vinegar, brown sugar and mustard; mix well. Add cherries. Bring to a boil. Reduce heat; simmer 10 minutes. Add apricot wedges; simmer 5 minutes, or until sauce thickens. Serve sauce over chicken. Serving size: 1 chicken breast half "For a simple dinner, grill or broil chicken and top with this tangy sauce."

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