|12||ounces PERDUE® Grilled Chicken Breast Strips, Fully Cooked (22 oz.)|
|1||tablespoon vegetable oil|
|1/4||cup shallots, minced|
|2||tablespoons apricot jam or preserves|
|2||tablespoons balsamic vinegar|
|1||tablespoon Dijon mustard|
|1/2||cup reduced sodium chicken stock|
|1/4||cup fresh parsley or chives, chopped|
|4||cups prepared brown rice|
In a large non-stick skillet, heat oil over medium heat; add shallots and cook 1 minute. Stir in apricot jam, vinegar and mustard and bring to a boil.
Add chicken strips and broth, cover and gently simmer 5-6 minutes, or until chicken is heated though. Top with parsley and/or chives. Serve over rice or pasta.