INGREDIENTS
4
Chicken breasts, boneless skinless
4
Apricots, fresh pitted and chopped
1
Shallot, medium
2 tsp
Tarragon, fresh
2 tbsp
Apricot preserves
1/4 cup
All-purpose flour
1/4 tsp
Pepper, freshly ground
3/4 tsp
Salt
1 tbsp
Canola oil
3/4 cup
White wine, dry