Instructions: Pour 1 1/2 cups boiling water over fruit; allow to steep while preparing remaining ingredients. Trim fat from chicken breasts, and cut meat into bite-sized chunks. Combine 1/2 teaspoon each salt and pepper, sage and thyme. Toss spice mixture with chicken pieces. In a large skillet, melt butter over medium heat. Add olive oil and mix well. Add chicken and cook several minutes per side or until browned.

Add shallots or combination of chopped onions and minced garlic; cook 30 seconds. Add fruit and liquid; cook for 5 minutes or longer, uncovered, until chicken is no longer pink inside. Stir in maple syrup and cook 1 minute. Remove chicken to a warm platter and keep warm. Boil sauce for about 3 minutes until syrupy. Spoon sauce over chicken and serve.

NOTES : The author recommends using a mix of dried apples, pears, apricots, prunes or whatever dried fruits you have available. I use prunes, apricots and a few dates, totalling 6 ounces (175 g). I find that the chicken takes longer than the original directions indicated to be totally cooked (not pink).

I have been experimenting with onion family members to replace the shallots, since I rarely buy shallots. 1/3 cup chopped green onion

(scallions), green parts only, worked well. My latest effort included 1/3 cup chopped cooking onion mixed with 1 finely minced garlic clove.

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