I should have taken a picture, but we had started eating before I thought about it. This was supposed to to use apricot nectar (I’m assuming juice), but I used our homemade apricot jam instead. It was super easy and took just over 15 mins from start to end. It was a nice slightly sweet sauce with a gingery bite.

2 boneless skinless chicken breasts (~8oz used)
3 Tb apricot jam (140 cals)
1 Tb chopped gingerroot (4 cals)
4 oz chicken stock (11 cals)
4 secs canola oil spray
salt, pepper

Spray small, non-stick pan. Season chicken with salt and pepper while pan is pre-heating on high heat. Brown lightly on both sides (about a min on each side). Mix all other ingredients together and pour into the pan. Cover with a lid and simmer for 12-15 mins. Lift chicken breasts out (keep covered) and boil sauce vigorously until thickened. Serve.

Notes: I used a small pan, and half a cup of liquid was enough. In a larger pan you probably would want more chicken stock. Since I never pan cook chicken I cut it in half to check if it was ready, so I ended up slicing it and spooning the sauce over top. My homemade jam is a less sweet than most commercial jams, however, you could add a little lemon juice if you needed to. The original recipe called for apricot nectar (12oz), but this would have been way too much liquid for my pan. You could also use oil as I tend to use the canola spray as it’s handy.

Sauce: (serves 2) 195 cals (42 from fat, 5 from protein, the rest - carbs)