Instructions: 1. In a small bowl, mix the dried apricots with the nectar. Set aside.

2. Brown chicken breasts on both sides in a little vegetable oil or use non-stick spray, about 5 minutes on each side over medium heat. Remove breasts from skillet.

3. Add a little oil if needed, stir in onion, garlic and chili. Cook until onion is translucent.

4. Stir in apricots and the nectar, honey and lemon juice. Return the chicken breasts to the skillet, cover tightly and cook about 30 minutes over low heat, or until breasts are tender and juices run clear.

5. Add the slivered almonds. Remove chicken breasts to a platter, spoon the sauce over the chicken and serve with cous-cous or rice pilaf.

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