Grilled Chicken Breasts with Apricot Brandy Sauce
4 DLM Boneless, Skinless Chicken breast halves
1/2 cup apricot perserves
2 oz brandy
1/2 cup heavy cream
2 fresh apricots, diced, or 1/4 lb dried or canned (drained)
1 tsp sugar
1 tsp apple pie spice
Sauce: Combine apricot preserves and brandy in a saucepan. Bring to a simmer over medium heat. Add heavy cream, diced apricots, sugar and spice. Simmer for five minutes until reduced and slightly thickened. Serve over grilled chicken breasts.
To Grill Chicken Breasts: Prepare grill and add the chicken breasts. Sear and turn breasts once. Continue to cook, covered, until chicken is opaque and juices run clear when poultry is pierced.
Allergy Warning: Contains milk