LEMON GARLIC-APRICOT CHICKEN

​This is a recipe I have made and tweaked for years. It is spicy, sweet and sour — quite a tantalizing combination. It was originally for a slow cooker, and much more complicated. This is simplified and quick enough to prepare on a busy weeknight.

INGREDIENTS
2 pounds boneless, skinless chicken thighs
1 Tablespoon olive oil
1/3 cup apricot preserves
1 Tablespoon Dijon mustard
2 teaspoons reduced-sodium Worcestershire sauce
1 teaspoon chili garlic sauce
1 Tablespoon apple cider vinegar
2 garlic cloves, minced
2 Tablespoons lemon juice, freshly squeezed
Salt and freshly ground pepper to taste
1/3 cup fresh basil, chopped
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PREPARATION
In a small mixing bowl, combine apricot preserves, mustard, Worcestershire sauce, chili garlic sauce, apple cider vinegar, minced garlic and lemon juice with a whisk. Set aside.
Place large iron skillet over medium-high heat. Add olive oil and heat for 2–3 minutes. Sprinkle both sides of chicken with salt and freshly ground pepper. Place in skillet.
Sauté chicken 3–4 minutes per side. Turn heat to medium-low. Add sauce and combine with chicken. Cover pan and cook 8–10 minutes, or until chicken is cooked through.
Spoon onto serving dish (or serve from pan!)Sprinkle fresh basil. Makes approximately 5-6 servings.