Seared Chicken Breast with Apricot and Whole Grain Mustard Seed Sauce

I used fresh apricots for this recipes, which may be hard for some of you to find. You can use dried apricots or even a low sugar apricot preserve. This sauce would also be really nice on pork. I served it with black and brown rice and green beans with cherry tomatoes.

Chicken with Apricot and Whole Grain Mustard Sauce
Serves-4

4 Boneless Chicken Breast
4 Fresh Apricots or 8 Dried Apricots-sliced
2 Garlic Cloves-chopped
1/2 tsp Ginger-minced/chopped
1 Tbsp Whole Grain Mustard
1/4 Cup White Wine
1 tsp Dijon Mustard
1/2 Cup Chicken Broth
1/2 tsp Salt
1/4 tsp Pepper
Olive oil or PAM

Heat a saute pan with olive oil on medium to high heat. Add chicken breast and sear on one side for 5 minutes, developing a nice brown crust. Turn chicken over and cook for another 5-10 minutes. Place on baking sheet and cook in oven for 10 minutes. Add a little more oil to the pan you seared the chicken breast in. Add garlic and ginger and cook for 3 minutes. Add apricots, stir and add white wine. Let wine reduce for 3-5 minutes, then add mustard and chicken broth. Simmer for 10 minutes. Season with salt and pepper. Serve over chicken.