| In a small bowl, combine the broth, preserves and soy sauce; set aside. Sprinkle chicken with salt and pepper. In a large nonstick skillet, brown chicken in oil on both sides. Add broth mixture to skillet; bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until chicken juices run clear, basting occasionally with pan juices. Remove from the heat. Spoon pan juices over chicken; sprinkle with onion and almonds. Serve with rice and veegatbles of your choice. Makes 4 servings.
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