Seared Chicken with Apricot Sauce

1-1/4  lb.		boneless, skinless chicken breasts, trimmed and tenders removed
3/4  teaspoon		salt, divided
1/4  teaspoon		freshly ground pepper
1/4  cup		all-purpose flour
1  tablespoon		olive oil
3/4  cup		unsweetened apple juice
3  tablespoons		medium shallot, minced
2		fresh apricots,s pitted and chopped
2  tablespoons		sugar free apricot preserves
2  teaspoons		chopped fresh tarragon, or 1/2 teaspoon dried

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1.Place chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Sprinkle with 1/4 teaspoon salt and pepper. Place flour in a shallow dish. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)

2.Heat oil in a large skillet over medium heat. Add the chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Transfer to a plate, cover and keep warm. (If necessary, cook the chicken in two batches with an additional 1 tablespoon oil.)

3.Off the heat, add juice and shallot to the pan. Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. Add apricots and cook until the fruit begins to break down, 2 to 3 minutes. Stir in preserves, tarragon and the remaining 1/2 teaspoon salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve the chicken with the sauce.

-If you can't find fresh apricots use canned in juice.