Chicken with Creamy Apricot Mushroom Sauce

2 large boneless skinless chicken breasts, cut into 8 equal pieces

1 tsp each dried rosemary and thyme

1 shallot

1 small container fresh mushrooms (I used white.  Any will work)

butter

12 dried apricots chopped (or buy apricot pieces – it should be about 1/2 cup

1/4 c. wine or sherry (I used dry white wine)

1 can Progresso mushroom recipe starter

2 Tbsp. sherry

olive oil

Chop and soak apricots in wine or sherry at least one hour, up to 24 hours.

Prepare two 13 x 9 baking dishes by spraying with cooking spray.  Place four chicken pieces in each dish.  Season with a little rosemary and thyme.

Saute sliced mushrooms and finely diced shallots in 2 Tbsp butter and 1 Tbsp olive oil until tender.  Add in apricots and wine or sherry.  Stir for a few minutes to blend the flavors.

Add mushroom starter and sherry in.  Stir to blend.

Spoon over chicken.  Cover with foil and bake at 350 F for 45 minutes.

I served it with Jasmine rice with the sauce spooned over it and a baby greens salad with apples, tomatoes, carrots, red and orange pepper.