1 Heat the sauté pan to 2/3 of the maximum power of your stove, and test the heat using the 'water drop' technique.
2 Brown the chicken breasts on all sides, then set aside.
3 Add a spoon of oil in the sauté pan and add the onions.
4 Brown on low heat for 5 minutes, and add the white wine and jam.
5 Cover and simmer for 10 minutes.
6 Place the chicken breasts on the onions, cover and cook for 15 minutes.
7 Towards the end of cooking, add the dried apricots.