Apricot Glazed Chicken Breasts

I've had this recipe for a long time, but I've never thought to use it; until I had a 1/2 used jar of apricot preserves in the fridge. Man, this chicken was good- fruity, moist and sweet.

Apricot Glazed Chicken Breasts

Six 5-oz boneless, skinless chicken breast halves
1/2 tsp salt
1/2 tsp pepper
1 1/2 Tb canola or vegetable oil
1 cup chicken broth
3/4 cup apricot preserves
1 tsp soy sauce
1/4 cup sliced scallions

Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. When oil is very hot, brown breasts on both sides, about 2 minutes per side; remove chicken to a plate.

Add broth, preserves, and soy sauce to hot skillet; bring mixture to a boil. Boil 4 minutes. Return chicken to skillet; reduce heat to medium-low. Simmer 7 minutes, spooning apricot mixture over chicken several times; cook until chicken is no longer pink in center. Transfer chicken to plates; spooning apricot glaze over to coat. Sprinkle with scallions.