Start by preparing your chicken. You want to remove all of the fat from the chicken. I also like to pound the chicken to be thin by placing into a large plastic bag and using a meat tenderizer to pound the meat.

Now, drizzle in some olive oil into your pan and set to medium heat.

Add your chicken and add a dash of salt and pepper to your liking.

Cook thoroughly until both sides of your chicken are golden brown and cooked (about 10 minutes total).

Next, remove the chicken from the pan and add more olive oil, onions, and the herbs. Simmer for about 3 minutes.

Now, add your apricot preserves and balsamic vinegar until it starts to form a syrup like consistency.

Add your butter and allow it to melt.

Add your water and chicken base and allow that to melt and start to form a paste. Simmer until it becomes a thick, syrup consistency.

Remove from heat and drizzle over the chicken (you can also add the chicken back into the pan to reheat and coat the chicken in the apricot glaze).

Enjoy!